Corn Dogs
These corn dogs have been on my list for a while and I’m so glad I finally made them. A buttermilk cornmeal batter that’s fluffy on the inside, crispy on the outside, and wrapped around a juicy hot dog. So much better than anything from the freezer aisle of the grocery store!
I’ve actually never had a real corn dog before. I woke up one morning just randomly craving them which is so strange for something I’d never even tried. But I love hot dogs so much that it just made sense to try. Hot dogs have been one of my favorite foods since I was a kid. My mom used to hide them from me because I would eat them straight from the fridge. So when the craving hit, I figured if I was going to finally have a corn dog, I was going to make it from scratch at home. Because it’s always better that way.
WHY IT WORKS
Hot dogs are super savory and when they’re paired with a slightly sweet cornmeal pancake batter, the combination just works so well! The secret to pancakes is using buttermilk. It keeps the batter tender and fluffy on the inside while still frying up with that crispy exterior you want. The little bit of honey and sugar in the batter gives it just enough sweetness to balance out the savory hot dog and that’s exactly how a corn dog should taste.
A few things that make a big difference:
- Patting the hot dogs dry before anything else. Moisture is the enemy of a good batter coating!
- The cornstarch and flour coating gives the batter something to grip onto so it doesn’t slide right off when you dip. However, it will still be successful without this extra step.
- Resting the batter for 5 minutes before dipping lets everything hydrate and come together properly
- Oil temperature: 325°F is the sweet spot. Too hot and the outside browns before the inside has time to cook through
🤎 KEY TECHNIQUE: Once you dip the hot dog, go straight into the oil while still holding the stick. Hold it submerged for about 10 seconds until the batter firms up before releasing. This is what keeps it from sinking to the bottom and losing its coating.
HOW TO MAKE IT
PREP FIRST
Pat your hot dogs dry and get your skewers in. Hot dogs are already pre-cooked so no boiling is needed. They go straight into the batter as is. Feel free to boil or pan fry them first if you prefer though. If you’re using the optional cornstarch and flour coating, do that now before making the batter. Mix the two together on a small tray and roll each hot dog through it, shaking off any excess.
🤎 Use a tall glass or jar for the batter. It makes dipping so much easier and gives you full coverage on the hot dog without having to fight with a shallow bowl.
MAKE THE BATTER
Whisk together all your dry ingredients first. This includes flour, cornmeal, sugar, baking powder, baking soda, and salt. Then add the egg, honey, and cold buttermilk and stir until just combined. Stir in the melted butter, then pour the whole thing into your tall glass or jar. Let it rest for 5 minutes while your oil heats up.
🤎 Keep your buttermilk cold. Cold batter hitting hot oil gives you a better, crispier coating. If your kitchen is warm, stick the batter in the fridge while the oil heats up.
FRY THEM UP
Get your oil to 325°F. Use a thermometer if you have one. You want the oil deep enough to fully submerge the corn dogs. Working one at a time, dip each hot dog into the batter, then immediately go into the oil while still holding the stick. Hold it there for about 10 seconds until the batter sets, then release. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown all over. Drain on a wire rack and repeat with the rest, making sure the oil comes back to temperature between batches.
🤎 Don’t crowd the pot. Fry however many fit comfortably without touching. Overcrowding drops the oil temperature and you’ll end up with greasy, pale corn dogs instead of crispy golden ones.
🤎 IF THE BATTER IS STILL RAW: Don’t panic. Just pop them in the air fryer or oven at 275 to 300°F for a few minutes to finish cooking through without browning them any further. This will also get them extra crispy if you want to do it regardless.
SERVE
Straight off the wire rack with ketchup and mustard. That’s it.
CRAVING MORE? TRY THESE RECIPES!
- Meatball Orzo
- Chicken Pot Pie Orzo
- Lasagna Soup
- Chicken Alfredo Lasagna Soup
- Chicken Alfredo Pasta Bake
If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.
You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.
Appetizer
Corn Dogs
Ingredients
CORNMEAL BATTER
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons granulated white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 large egg
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk, cold
COATING (OPTIONAL)
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
CORN DOGS
- 6 all-beef hot dogs
- Neutral oil, for frying
FOR SERVING
- Ketchup
- Mustard
Instructions
PREP THE HOT DOGS
- Pat the hot dogs dry with a paper towel.
- Insert a skewer or wooden stick into each hot dog lengthwise, leaving enough to hold onto.
- If using the optional coating, mix the cornstarch and flour together on a small tray — you want it long enough to fit the whole hot dog. Roll each one in the mixture and shake off any excess. This helps the batter stick.
MAKE THE BATTER
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Add the egg, honey, and cold buttermilk and stir until just combined.
- Stir in the melted butter.
- Pour the batter into a tall glass or jar for easy dipping. Let it rest for 5 minutes.
FRY THE CORN DOGS
- Heat neutral oil in a deep pot to 325°F. You want enough oil to fully submerge the corn dogs. If the oil is too hot, the outside will brown before the batter is cooked through in the center.
- Working one at a time, dip a hot dog into the batter by the stick. While still holding the stick, submerge it in the oil and hold it there for about 10 seconds until the batter firms up, then release. This prevents it from sinking to the bottom and losing its coating. You can also use tongs to help lower it in if the hot oil feels a little scary.
- Fry for 3 to 4 minutes, turning occasionally, until deep golden brown all over.
- Remove with tongs and drain on a wire rack.
- Repeat with remaining corn dogs, making sure the oil comes back to 325°F between batches.
SERVE
- Serve immediately with ketchup and mustard on the side.
Tips & Notes
Q: Why do I need to pat the hot dogs dry?
A: Moisture on the surface of the hot dog prevents the batter from sticking properly. The drier the hot dog, the better the batter will stick.
Q: What's the point of the optional cornstarch and flour coating?
A: It gives the batter something to grip onto so it doesn't slide right off the hot dog when you dip it. That said, you can skip it as long as you dry the hot dogs off really well.
Q: Do the hot dogs need to be cooked first?
A: Nope! Hot dogs are already pre-cooked so they go straight into the batter as is. Feel free to boil or pan fry them first if you prefer though.
Q: My batter was still raw inside. What went wrong?
A: Your oil was most likely too hot. When the oil is too hot, the outside browns and sets quickly while the inside doesn't have enough time to cook through. Make sure your oil is at 325°F and not higher, and give them the full 3 to 4 minutes. If you notice the batter is still raw after frying, pop them in the air fryer or oven at a lower heat — around 275 to 300°F — for a few minutes to finish cooking through without browning them any further.
Q: How do I reheat corn dogs?
A: The best way is in the oven or air fryer. Oven at 350°F for about 10 minutes, or air fryer at 350°F for 7 to 8 minutes until heated through and crispy again. Avoid the microwave because it makes the batter soft and soggy.
Q: Can I make the batter ahead of time?
A: The batter is best used fresh. You can mix the dry and wet ingredients separately ahead of time and combine them right before frying.
Q: What oil is best for frying?
A: Any neutral oil with a high smoke point works great like vegetable oil, canola oil, or avocado oil are all good options.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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