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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: 260 calories, 19g fat (7g saturated fat), 42mg cholesterol, 704mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 8g protein.

Reviews for Indiana-Style Corn Dogs

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Amy User ID: 5385696 271571
Reviewed Aug. 9, 2017

"Helpful tip: roll the hot dogs in corn starch before dipping in the batter, this helps keep the batter from sliding off."

TheFamilyChef User ID: 5439353 201591
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."

mindeelouriga User ID: 5102768 14673
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."

rinshin User ID: 1384577 30348
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."

recipegirl25 User ID: 5555405 8737
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."

bigmamacooks User ID: 2760788 15334
Reviewed Aug. 1, 2011

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

snowmoss User ID: 3204059 67952
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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