Homemade Buttermilk Corn Dogs
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I was planning on making corn dogs for dinner. However, I had some buttermilk in the fridge that needed to be used up. So I thought, why not make homemade buttermilk corn dogs. I had buttermilk cornbread before, so buttermilk corndogs should totally work.
The recipe below is what I ended up making for these tasty homemade buttermilk corn dogs. Corn dogs are a special meal I only make about 4 times a year. In my opinion, homemade is the only way to go when it comes to corn dogs. Unless it’s a fast food place or food truck that makes them by hand, you’ve got to make them yourself for the best results.
Ingredients to Make Homemade Buttermilk Corn Dog Recipe
- ALL-PURPOSE FLOUR
- YELLOW CORN MEAL
- SUGAR
- BAKING POWDER
- SALT
- BAKING SODA
- EGG
- HONEY
- BUTTERMILK
- HOT DOGS (SELECT A GOOD QUALITY ONE)
- WOODEN SKEWERS OR POPSICLE STICKS
- VEGETABLE OIL FOR DEEP FRYING
How to Make Homemade Buttermilk Corn Dogs
Adding buttermilk to this recipe makes a crispy on the outside but tender on the inside cornbread coating. You need to be sure to start with a good quality hot dog. I use Ball Park all beef franks.
Once you have those, you need to insert some type of stick. I have cut bamboo skewers in half before, used wooden popsicle sticks or even purchased wooden caramel apple sticks. Dry off each frank and insert a stick into each one.
Now, start the batter by adding some flour, yellow cornmeal, sugar, baking powder, salt, and baking soda to a large mixing bowl. Whisk this all together.
Then, you add in an egg, honey, and buttermilk. Mix that in. The batter may need a little extra buttermilk if it’s too thick. Cover the batter and let it sit in the fridge for 15 minutes before using.
In the meantime, heat some oil in a deep pan. I like using my oval Le Cruset dutch-oven to heat the oil. Heat the oil to 350 degrees. I also like a digital thermometer for this.
Once the batter is ready to use, you can fill a tall glass with the batter. Then dip the hot dogs in the batter in the glass. Then, cook the coated dog in the hot oil for about 3 minutes until golden brown perfection. Remove and place on a paper towel-lined plate or baking sheet to drain off excess oil. Serve with ketchup or mustard.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use a different type of flour, such as whole wheat flour or a gluten-free flour blend, but keep in mind that it may slightly change the texture and flavor of the batter.
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk in this recipe if you don’t have buttermilk on hand. Just mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes before using it in the recipe.
What type of oil is best for frying corn dogs?
Vegetable oil, canola oil, or peanut oil are all good options for frying corn dogs. They have high smoke points and neutral flavors.
How do I store leftover corn dogs?
Store leftover corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Can I freeze homemade corn dogs?
Yes, you can freeze them. Once the corn dogs have cooled completely, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
How do I make the batter stick better to the hot dogs?
Ensure the hot dogs are dry before dipping them in the batter. If the batter is too thick, you can add a little more buttermilk to reach the desired consistency. Additionally, lightly dust the hot dogs with flour before dipping them in the batter.
FOR MORE RECIPES LIKE THIS, TRY:
Homemade Buttermilk Corn Dogs
Real Mom Kitchen
Ingredients
- 1 cup flour
- 1 cup yellow corn meal
- 2 Tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 egg
- 2 Tbsp honey
- 1 cup buttermilk
- 8 hot dogs select a good quality hot dog
- 8 wooden skewers or even popsicle sticks will work
- Vegetable oil for deep frying
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Add the egg, honey, and buttermilk and stir until combined. If the batter is too thick, you may need a little more buttermilk.
- Cover the bowl and refrigerate for 15 minutes. Stir well before using.
- Dry each hot dog with a paper towel, then insert the sticks about halfway into the hot dogs.
- Heat 4 inches of oil in a large pot to 350F degrees.
- Pour the cornbread batter into a tall glass. One that is tall enough to dip the entire hot dog in. Dip one hot dog into the corn dog batter until it’s covered in enough batter then carefully lower the corndog into the hot oil.
- Cook the corndog for about 3 minutes or until golden brown all the way around. Remove and place on paper towel lined plate or baking sheet to drain off excess oil. Repeat the process with the remaining hot dogs and batter. Serves 8.
Nutrition
This recipe is adapted from She Saved.
