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Indiana-Style Corn Dogs

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 large egg, lightly beaten
  • 1 cup evaporated milk
  • Oil for deep-fat frying
  • 12 wooden skewers
  • 12 hot dogs

Directions

  • 1. In a bowl, whisk the first 8 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.

Nutrition Facts

1 corn dog: 299 calories, 21g fat (7g saturated fat), 47mg cholesterol, 805mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 9g protein.

Reviews

Average Rating: 4
  • Christene
    Feb 26, 2020
    Good recipe..I didn't put the batter in a glass, I just spooned it over the hot dog in the bowl the batter was in. I had leftover batter so I took slices of Colby Jack ,put my sticks in,battered them and fried them..Not bad..and it used up the batter. I've always dried the hot dogs with paper towels before battering them because it makes the batter stick better. Next time for a lil spicy kick, I think I 'll add cayenne or something to the batter..Very good recipe though.
  • Amy
    Dec 31, 1969

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

  • TheFamilyChef
    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
    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
    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
    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
    Aug 1, 2011

    Pouring the batter into a glass for dipping is brilliant!

  • snowmoss
    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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