Name: Homemade Corn Dogs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 hot dogs; 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 2 tablespoons sugar; 1/2 teaspoon salt; 1 large egg; 1 cup milk (or buttermilk); Oil for frying (vegetable, canola, or peanut); 8 wooden skewers or sticks

These homemade corn dogs are crispy on the outside, fluffy on the inside, and packed with the nostalgic flavor I love from county fairs and carnivals. Made with simple ingredients and cooked to golden perfection, they’re the ultimate treat for a weekend lunch or a fun party snack.

Why You’ll Love This Recipe

I love how this recipe brings the taste of summer fairs right into my kitchen. The cornmeal batter gives the dogs that perfect crunch, while the hot dogs inside stay juicy and savory. They’re easy to make, and I can even freeze some for later. Whether I’m making them for kids, guests, or just treating myself, these corn dogs are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hot dogs
Cornmeal
All-purpose flour
Baking powder
Sugar
Salt
Egg
Milk
Oil (for frying)
Wooden skewers or sticks

Directions

I start by inserting wooden sticks into each hot dog, leaving enough space for a handle. I pat them dry to help the batter stick better.
In a large bowl, I whisk together cornmeal, flour, baking powder, sugar, and salt.
I add the egg and milk to the dry ingredients, mixing until a smooth batter forms. The consistency should be thick enough to coat the hot dogs evenly.
I heat the oil in a deep pot or fryer to about 350°F (175°C).
I dip each hot dog into the batter, making sure it’s fully coated, and then gently place it into the hot oil.
I fry the corn dogs in batches, turning them as needed, until they’re golden brown and crisp—about 3 to 4 minutes.
I remove them with tongs and let them drain on a paper towel-lined plate.

Servings and timing

This recipe makes about 8 corn dogs. The prep time is around 15 minutes, and the cooking time takes another 15 minutes. So I can have the whole batch ready in about 30 minutes.

Variations

Sometimes I switch it up by using turkey or veggie dogs instead of traditional beef hot dogs. I’ve also added a pinch of cayenne or paprika to the batter for a little heat. For mini versions, I just cut the hot dogs in half before battering and frying.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use an oven or air fryer at 350°F (175°C) for about 10 minutes. That helps bring back the crispy coating without making them soggy like a microwave would.

FAQs

Can I make these ahead of time?

Yes, I make the corn dogs and freeze them after frying. Then I reheat them in the oven or air fryer straight from the freezer.

What oil is best for frying corn dogs?

I like to use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Can I bake these instead of frying?

I’ve tried baking them, but they don’t come out as crispy. Frying gives the best texture and flavor.

Why is my batter not sticking?

If the hot dogs are too wet, the batter won’t stick. I always make sure to pat them dry before dipping.

Can I use buttermilk instead of regular milk?

Absolutely. I’ve used buttermilk before, and it adds a nice tang to the batter.

Conclusion

Making homemade corn dogs is easier than it seems, and the payoff is worth every step. I get that irresistible fair-style crunch and flavor right at home, and they’re perfect for casual meals, parties, or even just a fun treat. Once I tried these, I stopped buying the frozen ones altogether.