Homemade Corn Dogs

Easy, delicious homemade corn dogs are a family favorite that you can make from scratch with only a few easy steps. Hot dogs or sausages are skewered and dipped into a simple batter before being fried and served with your favorite toppings.

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These easy and fun homemade corn dogs are a family favorite that you can make from scratch. Hot dogs or sausages are skewered and dipped into a simple batter before being fried. They taste just like authentic fair food.

If you like this corn dog recipe, try our Chili Dogs and Philly Cheesesteak Sliders as well for more family-friendly recipes.

MORE FAVORITES TO TRY:

Instant Pot Chicken Wings | Chili Cheese Fries

HOMEMADE CORN DOGS INGREDIENTS

You will need:

• 12 Kiolbassa sausages (beef and cheddar, plain beef or your favorite flavor)
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon pepper
• 1 cup buttermilk
• 2 eggs
• 1 tablespoon honey
• Vegetable oil for frying (about one quart)
• Mustard and ketchup for serving
• Wooden skewers or popsicle sticks

PRO TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

SUBSTITUTIONS AND ADDITIONS

HONEY: Instead of the honey, you can substitute melted butter.

SPICE: Add a dash of cayenne pepper to your dry ingredients to kick up the heat a notch.

HOT DOGS: If you would prefer to make these with hot dogs, simply pick your favorite brand of hot dogs in place of the sausages.

HOW TO MAKE THIS HOMEMADE CORN DOGS RECIPE

PRO TIP: These corn dogs freeze really well. While you have your frying pot set up, why not whip up a double batch and save the extras for a quick dinner after a long day.

STEP ONE: In a large bowl whisk together the flour, cornmeal, baking powder, salt, baking soda and pepper.

STEP TWO: In a small bowl combine the buttermilk, eggs and honey.

STEP THREE: Pour the wet ingredients into the dry ingredients and mix until just combined.

PRO TIP: You can also cut the sausage or hot dogs in half to turn them into mini corn dogs to make smaller servings for a party or kids.

STEP FOUR: Pour some of the cornmeal batter into a tall glass (a glass taller than the sausages) to about ½ inch from the top of the glass. For best results, make sure your sausages are completely dry. In fact, pat them dry with a paper towel, if needed! Insert the wooden skewer into each sausage leaving enough of the stick out as a handle to hold the sausage. Dip the sausages into the corn dog batter to coat the whole sausage. 

PRO TIP: Let the excess batter drip back into your dipping glass for a few seconds before immersing in the oil.

STEP FIVE: Immediately (and carefully!) place into oil that’s been heated to 375°F in a large pot. Depending on the size of your pan, you can fry four or five sausages at a time (don’t crowd the pan). Fry for about five minutes or until golden brown, turning as needed.

STEP SIX: Remove from the hot oil and place on a plate lined with paper towels. 

PRO TIP: Let the oil temperature come back to 375°F for each batch of sausages. Make sure you also replenish your dipping glass with batter with each batch that you prepare for frying so that you have enough batter to cover the corn dog.

HOW TO SERVE

Serve thIS delicious corn dog recipe with all you favorite condiments for dipping. Ketchup, yellow mustard and honey mustard are all perfect choices. Add our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it down.

Why not make it a special fair food-themed meal? Add yummy funnel cake bites and our irresistible deep-fried Oreos.

STORAGE

IN THE FRIDGE: Any leftovers can be kept sealed in the fridge for four to six days. You can warm them in the oven or microwave to serve. 

IN THE FREEZER: You can store these corn dogs in the freezer. Just let them cool completely after cooking and then store them in an airtight bag or container for up to two months.

REHEATING: Bake in a 300°F oven to re-warm, about 15 minutes from a frozen state, or 10 minutes if they’ve been thawed.

These homemade corn dogs are perfect for a special treat for a weeknight dinner or a game-day snack. Fried to golden brown perfection, with a fluffy cornmeal crust and hearty sausage filling, you’ll be amazed how easy and tasty the end result is – just like from the state fair.

FAQ

MORE RECIPES YOU’LL LOVE

• Instant Pot Little Smokies
• Soft Pretzels
• Ham and Cheese Sliders
• Sausage Bites
• Fried Corn on the Cob
• Baked Chili Dogs
• Mexican Corn Salad
• Funnel Cake
• Honey Butter Skillet Corn
• Grilled Corn on the Cob
• Mexican Corn on the Cob
• Slow Cooker Corn on the Cob
• Cornbread Recipe

Homemade Corn Dogs

5 from 2 votes

Easy, delicious homemade corn dogs are a family favorite that you can make from scratch with only a few easy steps. Hot dogs or sausages are skewered and dipped into a simple batter before being fried and served with your favorite toppings.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

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Ingredients

  

1x2x3x

• 12 Kiolbassa sausages beef and cheddar or plain beef or your favorite flavor
• 1 cup flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon pepper
• 1 cup buttermilk
• 2 eggs
• 1 tablespoon honey can substitute 1 tablespoon of melted butter
• Vegetable oil for frying about one quart
• Mustard and ketchup for serving
• skewers or popsicle sticks

Instructions

 

• Make sure your sausages are completely dry. Pat them dry with a paper towel. Insert the wooden skewer into each sausage leaving enough of the stick out as a handle to hold the sausage.
• In a large bowl whisk together the flour, cornmeal, baking powder, salt, baking soda, and pepper.
• In a small bowl combine the buttermilk, eggs, and honey. Pour this wet mixture into the dry mixture and mix until just combined. Pour some of the batter into a tall glass (a glass taller than the sausages) to about ½ inch from the top of the glass and set aside.
• In a large pot or deep skillet add the oil and heat the oil to 375°F.
• Dip the sausages into the batter to coat the whole sausage. Immediately carefully place into the heated oil. Depending on the size of your pan-fry 4 or 5 sausages at a time (don’t crowd the pan). Fry for about 5 minutes or until golden brown turning as needed. Remove from the oil and place on a plate lined with a paper towel. Replenish your dipping glass with batter with each batch that you prepare for frying so that the batter covers the corn dog.
• Let the oil come back to 375°F for each batch of sausages.
• Serve with ketchup and mustard.

Notes

TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.  For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

TIP: These corn dogs freeze really well. While you have your frying pot set up, why not whip up a double batch and save the extras for a quick dinner after a long day.

TIP: Let the excess batter drip back into your dipping for a few seconds before immersing into the oil.

TIP: Let the oil temperature come back to 375 degrees for each batch of sausages. Make sure you also replenish your dipping glass with batter with each batch that you prepare for frying so that you have enough batter to cover the corn dog.

TIP: You can also cut the sausage or hot dogs in half to turn them into mini corn dogs to make smaller servings for a party or kids.

Nutrition

Calories: 256kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 562mg | Potassium: 317mg | Fiber: 3g | Sugar: 9g | Vitamin A: 145IU | Calcium: 115mg | Iron: 2mg

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