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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


  • 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


  • 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 equals 260 calories, 19 g fat (7 g saturated fat), 42 mg cholesterol, 704 mg sodium, 13 g carbohydrate, trace fiber, 8 g protein.