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Indiana-Style Corn Dogs Recipe

Indiana-Style Corn Dogs Recipe

One of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD:12-16 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • Dash pepper
  • 1 egg, lightly beaten
  • 1 cup evaporated milk
  • Oil for deep-fat frying
  • 12 to 16 wooden skewers
  • 12 to 16 hot dogs

Directions

  • 1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
  • 2. In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.

Nutritional Facts

1 corn dog: 260 calories, 19g fat (7g saturated fat), 42mg cholesterol, 704mg sodium, 13g carbohydrate (3g sugars, trace fiber), 8g protein

Reviews for Indiana-Style Corn Dogs

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MY REVIEW
TheFamilyChef
Reviewed Oct. 4, 2014

"My son and I don't like hotdogs and can barely stand the smell of them cooking. However, corn dogs are one of my husband's favorite snacks when he stops in gas stations, so we made these as a birthday treat for him. Both of us were very surprised to actually enjoy these. We followed the recipe, but the batter was too thick. We thinned it with enough milk to make the batter cling in a smooth layer. We also served these with honey mustard and jalapeño ketchup."

MY REVIEW
mindeelouriga
Reviewed Jul. 31, 2014

"These tasted alright, but were messy to make. When I'd dip the hot dogs in the batter in the glass I couldn't get the hot dogs back out easily. And once out the batter didn't stick to the hot dogs very well."

MY REVIEW
rinshin
Reviewed Jun. 21, 2014

"I have my own Iowa State Fair corn dogs that we love but wanted to try this because this one uses evaporated milk instead of buttermilk like mine. This one also reverses the amount of cornmeal versus flour. Mine uses more cornmeal than flour. Mine is also made with a tall glass used for dipping the hotdogs into the glass with the batter for ease. Although different than mine, I liked it very much. Thanks for sharing."

MY REVIEW
recipegirl25
Reviewed Sep. 4, 2012

"Made these corn dogs for labor day picnic. Everyone loved them!! Also experimented with this batter and made deep fried pretzels and cookies, sprinkled some powdered sugar on them... very yummy! Batter kind of tastes like funnel cake."

MY REVIEW
bigmamacooks
Reviewed Aug. 1, 2011

"Pouring the batter into a glass for dipping is brilliant!"

MY REVIEW
snowmoss
Reviewed Feb. 10, 2011

"My husband and kids loved it.The batter stuck to the hot dogs wonderfully! The batter had a great flavor. I will be making this again!"

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