Homemade Corn Dogs

Easy, delicious homemade corn dogs are a family favorite that you can make from scratch with only a few easy steps.

Jump to Recipe

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

Homemade Corn Dogs Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Homemade corn dogs are easy to make and feature Kiolbassa sausages, offering a hearty and savory core.

The crispy coating delivers a satisfyingly sweet and crunchy contrast, creating a delightful combination of savory, sweet, and crunchy, perfect for dipping.

You’ll need:

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

We will walk you through the steps for coating the sausages before deep frying them to perfection.

STEP ONE: 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.

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

STEP THREE: In a small bowl combine the buttermilk, eggs and honey. Pour this wet mixture into the dry mixture.

STEP FOUR: Mix the wet mixture and the dry mixture until just combined.

STEP FIVE: 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.

STEP SIX: In a large pot or deep skillet add the oil and heat the oil to 375°F.

STEP SEVEN: 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 four or five sausages at a time. Don’t crowd the pan.

STEP EIGHT: Fry for about five minutes or until golden brown turning as needed.

STEP NINE: Remove from the oil and place on a plate lined with a paper towel.

STEP TEN: Replenish your dipping glass with batter with each batch that you prepare for frying so that the batter covers the corn dog.

How To Serve

Serve this delicious corn dog recipe with all your 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.

If you like this corn dog recipe, try our chili dogs and Philly cheesesteak sliders as well for more family-friendly recipes.

MORE LUNCH RECIPES

Lunch

Baked Chili Dogs

Sandwiches

Reuben Sandwich

Storage

We’ve got a few helpful tips for storing these easy homemade corn dogs to enjoy later.

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 at how easy and tasty the end result is – just like from the state fair.

More Recipes You’ll Love

• Cornbread Recipe
• Honey Buns
• Honey Butter Skillet Corn
• Cheese Dip
• Pull Apart Pigs in a Blanket
• White Queso Dip
• No Peek Beef Tips
• Crockpot Buffalo Chicken Dip
• Hungarian Goulash
• Corn Salad

Get Recipes on Pinterest

Follow Us

Homemade Corn Dogs

5 from 3 votes

Easy, delicious homemade corn dogs are a family favorite that you can make from scratch with only a few easy steps.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

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

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°F for each batch of sausages.
• Serve with ketchup and mustard.

Notes

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us