Easy Homemade Corn Dogs Recipe
Nothing beats getting a delicious corn dog at the County Fair, am I right?
Well, nothing until now! Today I’m sharing this delicious recipe for homemade corn dogs – a Honey Batter Corn dogs recipe – to be exact, and I just know that you are going to love it!
Another thing that we love about this recipe for homemade corn dogs is that it’s a fairly easy recipe, and it really does remind us of the good corn dog vendors at the state fairs! (at our state fair here in Idaho they call them Pronto Pups, what do they call them at your state and county fairs?)
Nothing beats authentic fair food and my kids think these homemade delicious corn dogs are pretty close to the real thing! Truly the BEST corn dogs and my kids can hardly believe that we can make our own corn dogs right at home!
Ingredients for Homemade Corn Dogs
- all-purpose flour
- yellow corn meal
- granulated sugar
- baking powder
- kosher salt
- baking soda
- egg
- honey
- buttermilk
- hot dogs (select your favorite brand of hot dogs)
- wooden skewers or even popsicle sticks will work (just make sure they are thick enough)
*be sure the sticks are not too long or the corndogs will not fit into your pot when you fry them - Vegetable oil for deep frying
Get the exact ingredient measurements and full instructions in the printable recipe card below!
How to make Homemade Corn Dogs
In a large mixing bowl, combine your dry ingredients: the flour, cornmeal, sugar, baking powder, salt, and baking soda.
Add the egg, honey, and buttermilk and stir until all combined.
Cover the bowl and chill the cornmeal batter for 15 minutes. Stir well after chilling.
Pat the surface of the hotdogs dry with a paper towel, then insert the sticks halfway into the hotdogs.
Heat 4 inches of oil in a large pot to 350F degrees. *a deep fryer works great for this as well but isn’t necessary.
Pour the cornbread batter into a tall glass. Dip one whole hot dog into the corn dog batter until it’s covered in enough batter (completely coated in batter – so you might take a spoon or scoop to pour batter over the very top) then gently lower the corndog into the hot oil. *I like to use a pair of tongs for this step.
Cook the corndog for about 3 minutes or until they reach golden brown perfection.
Remove and place on paper towels on a baking sheet to cool and drain off excess oil. Repeat the process with the remaining hot dogs and batter.
Pro Tip Notes for this Homemade Corndog Recipe:
This corn dog recipe calls for deep frying the corndogs. That is the very best way to make them and this recipe isn’t well-adapted for other cooking methods, such as baking and air frying.
We prefer vegetable oil for frying but you can use peanut oil or other oils – it may of course change the flavor a bit.
You can also make this homemade corndogs recipes into corn dog bites. Those might be easier for little hands or you could also serve them as a mini corn dogs appetizers! (*if you do make mini corndog bites, consider serving them drenched in chili for a chili dogs creation, yum! (make sure to try my other mini corn dog recipe)
Make sure to have your favorite condiments on hand when you are ready to serve your homemade classic corn dog creations: ketchup and french or yellow mustard. Bake up some tater tots or onion rings for a little bit of the full county fair effect!
How to reheat Homemade Corn Dogs
Wondering if you can reheat corn dogs in the air fryer? YES! You can! Air frying is a great way to reheat the corndogs. Just air fry at 350F for 3 minutes, or until heated through.
Baking is another good way to reheat corndogs. Bake at 350F until hot.
And of course you can always reheat them in the microwave, just keep a close eye on the sticks so that they don’t get too hot.
Air Fryer Corn Dogs
If you are well versed with your air fryer, then you might consider trying this corn dog recipe in the air fryer. After you dip the dogs in batter, you’ll want to coat them in bread crumbs to prevent sticking. Spray your basket with cooking spray and eet the temperature to 375ºF, and set the time to 8 minutes. After 4 minutes, take out the basket and flip the corn dogs. *you might have to play with this a bit, I’m still a rookie at corndogs in air fryer but my first attempt turned out ok (I still prefer cooking them in oil the old fashioned way).
No need for a trip to the State or County Fair – make these yummy hot dogs on a stick right at home and enjoy everyone’s favorite street food – possibly the only thing more all American than a hotdog is a hotdog on a stick – the famous corn dog!
Here are a few other fun street fair type recipes you might enjoy:
Favorite Cinco De Mayo recipes
Print the Recipe for Homemade Corn Dogs
Easy Homemade Corn Dogs Recipe
Just like the corn dogs at the State Fair, this yummy easy homemade corndogs recipe will be your favorite for those family gatherings - made with honey for a wonderful flavor, they also have buttermilk which makes them extra delicious!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 egg
- 2 tablespoons honey
- 1 cup buttermilk
- 8 hot dogs (select your favorite brand of hot dogs)
- 8 wooden skewers or even popsicle sticks will work (just make sure they are thick enough)
- *be sure the sticks are not too long or the corndogs will not fit into your pot when you fry them
- Vegetable oil for deep frying
Instructions
In a large mixing bowl, combine your dry ingredients: the flour, cornmeal, sugar, baking powder, salt, and baking soda.
Add the egg, honey, and buttermilk and stir until all combined.
Cover the bowl and chill the cornmeal batter for 15 minutes. Stir well after chilling.
Pat the surface of the hotdogs dry with a paper towel, then insert the sticks halfway into the hotdogs.
Heat 4 inches of oil in a large pot to 350F degrees. *a deep fryer works great for this as well but isn't necessary.
Pour the cornbread batter into a tall glass. Dip one whole hot dog into the corn dog batter until it's covered in enough batter (completely coated in batter - so you might take a spoon or scoop to pour batter over the very top) then gently lower the corndog into the hot oil. *I like to use a pair of tongs for this step.
Cook the corndog for about 3 minutes or until they reach golden brown perfection. Remove and place on paper towels on a baking sheet to cool and drain off excess oil. Repeat the process with the remaining hot dogs and batter.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 875mgCarbohydrates: 49gFiber: 2gSugar: 11gProtein: 13g
*just an estimate
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
Patting dry is a good option but I guess, it would also be fine to roll your hotdog in corn starch first. It will also prevent your batter from slidding off.
These came out quick and delicious! Make mini’s by cutting the wieners first, and using the fry daddy. I may never buy frozen corn dogs again. Thanks!
I always wondered how to make these at home and now I know. Thank you for sharing this amazing recipe. It was very fun to make it.