These easy and delicious 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. Serve with your favorite toppings and enjoy!
Try our Chili Dogs and Philly Cheesesteak Sliders as well.
MORE FAVORITES TO TRY:
Instant Pot Chicken Wings | Chili Cheese Fries
Corn Dog Ingredients
You will need:
MEAT: Kiolbassa sausages (beef and cheddar or plain beef — or your favorite flavor)
DRIED GOODS: flour, yellow cornmeal, sugar, baking powder, salt, baking soda, and pepper
GROCERY: buttermilk, eggs, honey, vegetable oil (for frying), mustard and ketchup (for serving),
skewers or sticks
Ingredient substitutions:
Instead of the honey, you can substitute melted butter.
PRO TIP: You can also cut the sausage or hot dogs in half to make smaller servings for a party or kids.
How to Make Homemade Corn Dogs
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 this wet mixture into the dry mixture and mix until just combined.
STEP FOUR: 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. 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 batter to coat the whole sausage.
STEP FIVE: Immediately (and carefully!) place into oil that’s been heated to 375 degrees. 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 oil and place on a plate lined with a paper towel.
PRO TIP: Let the oil 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 the batter covers the corn dog.
How to Store
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.
Can You Freeze These Homemade Corn Dogs?
Yes! Just let them cool completely after cooking and then store in an airtight bag or container for up to two months.
How to Reheat
Bake in a 300F oven to re-warm, about 15 minutes from a frozen state, or 10 minutes if they’ve been thawed.
More Recipes You’ll Love
Instant Pot Little Smokies | Soft Pretzels
Ham and Cheese Sliders | Chicken Chip Nachos
These homemade corn dogs are perfect for a weeknight dinner or a game-day snack. Fried golden brown, with a fluffy, delicious batter and hearty sausage filling, you’ll be amazed how easy and tasty they are to make from scratch.
Homemade Corn Dogs
Ingredients
- 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 degrees.
- 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 degrees for each batch of sausages.
- Serve with ketchup and mustard.
Leave a Reply