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Corn Dogs

Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings

Ingredients

  • 3/4 cup yellow cornmeal
  • 3/4 cup self-rising flour
  • 1 large egg, lightly beaten
  • 2/3 cup 2% milk
  • 10 pop sticks
  • 10 hot dogs
  • Oil for deep-fat frying

Directions

  • In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

Test Kitchen tip
  • To help the batter stick to the hot dog, make sure the dogs are thoroughly dry before dipping them. The batter won't adhere to any part that's wet.
  • Nutrition Facts
    1 corn dog: 316 calories, 23g fat (7g saturated fat), 45mg cholesterol, 588mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.

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    Reviews

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    Average Rating:
    • jimmyJEO
      May 30, 2020

      This one is closer to Disney's- 1C cornmeal, 1C all purpose flour, 2 Tbls sugar, 2t baking powder, 1/2t salt, 1-lg egg, "1-1/4 C buttermilk", 2 Tbls melted butter, 8 all beef dogs. whisk all dry, then add we ingredients, dry dogs, then roll in cornstarch, "use cornstarch" for fluffier crunchy yet soft crust, I am going to add more sugar or honey to increase sweetness. TOH Rocks! not as much on this recipe. (buttermilk is key)

    • dboyd
      Jun 26, 2015

      try putting the batter in a tall glass and dip the dogs in it

    • CookingUSA
      Jun 23, 2014

      I made these corn dogs on the built-in griddle on our stove. The recipe turned out very good tasting. However, the look of the dogs was nothing like the picture; mine were a lot more uneven, and did not look like they had been deep-fried. Also, I did not have evaporated milk on hand, so I used regular whole milk. I wonder if that made a huge difference in the batter consistency and cooking, even though the taste was still good.

    • becky66
      Aug 31, 2013

      My daughter, who is a big corn dog fan, has made these numerous times for herself and friends. We use a skillet with about 1/2 inch of cooking oil, and also wooden skewers instead of popsicle sticks. For the batter, we have used all-purpose flour, which is what we always have on hand with a little added salt to taste. For her latest batch, she used mini sausages without the sticks. Although I corn dogs have never been a favorite of mine, I did try these and they were delicious. The batter cooked up light and tasty, without a heavy oily taste.

    • lmalewski
      Aug 11, 2013

      No comment left

    • GWJ
      Mar 25, 2013

      Was making for only one little girl. So I halved the recepie except for the egg and added baking powder to the flour as I only had plain. I had to cut the hotdogs in half also as I used a sauce pan for the oil. I had not read the other reviews but mine worked just fine and they came out great. The four year old was happy!

    • shiny0torchic
      Nov 25, 2012

      The recipe tasted like corn dogs, but I was just left with a giant mess on my hands. The batter dripped and stuck to my frier, making these guys impossible to get out. I ended up with corn dogs with half of their breading still on them and the other half stuck to the frier. This recipe wasn't worth the trouble to me, I probably won't make them again.

    • dschultz01
      Aug 23, 2011

      Made these last night using some of the tips from other reviewers. They came out great! I did coat the hot dogs in corn starch first, and I added a couple tablespoons of sugar to the batter. I did use fat-free milk because that was all I had, but it still came out fine. I might have used just a little too much and made the batter a little thin, but they still came out fine.

    • cynthia43
      Feb 1, 2011

      What ya'll need to do is first off, soak the sticks for 10 minutes before putting the hot dogs on em, then your gonna roll your hot dogs in cornstarch, about 1/4 cup, mean while heat up for deep fryer, take1 1/2 cups of self rising cornmeal,1/2 cup flour, 3TBS sugar, 1 1/4 buttermilk, or 1% milk, add all together, roll your dogs in this then deep fry till golden brown, 2-3 minutes.

    • vizavis
      Sep 23, 2010

      For anyone who is having trouble making the batter stick, here is a trick: pour the batter into a very tall glass, completely dry the franks and roll them in cornstarch. Then just put in the sticks and dip into the glass to coat, using a rolling motion as you dip them. Have the oil heated to temp and just fry away. My mom made these often in just this way. Hope this tip helps.