Homemade Corn Dogs
Easy, delicious homemade corn dogs are a family favorite that you can make from scratch with only a few easy steps.
Servings: 6
Calories: 256kcal
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
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