|

Homemade Corn Dogs

This post may contain affiliate links. Read our disclosure policy.

I really love a good corn dog!  The best ones can be found at Disneyland or places in the mall like Hot Dog on a Stick.  I can’t bear to eat those frozen versions from the store.  They just aren’t worth my time. They gotta be homemade corn dogs.

I remember my mom making corn dogs once when I was younger but never attempted it myself.  I recently saw a recipe for them on Babble and decided it was time to give it a try.

Homemade Corn Dogs | realmomkitchen.com

There are two things you must have for a good corn dog.  You need a good quality dog to start with.  I happened to choose Hi-Grade Meats hot dogs.  This is what you make with those higher priced hot dogs go on sale at the store.

Then you need a good thick batter.  The recipe below is my adaptation of the recipe for homemade corn dogs on Babble.  The original was not thick enough to give a good coating so I adjusted it.  They were perfect.  Everyone enjoyed them and they were so worth making.

I also used a wooden skewer in them that I found in the produce department of my local store.  It is the type that is usually used for caramel apples and are called brochettes. You can also use regular wooden skewers if you cut them in half.

Homemade Corn Dogs | realmomkitchen.com

Homemade Corn Dogs

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 1 Tbsp vinegar or lemon juice
  • scant 1 cup milk I used skim
  • 1 ½ cup flour
  • 1 cup yellow corn meal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 10-12 hot dogs
  • brochettes or wooden skewers cut in half

Instructions
 

  • Preheat some oil in a deep fryer or large skillet to 365 degrees. You need it to be a couple of inches deep and the pan needs to be large enough to fit the corn dogs in.  I used my Le Cruset oval dutch oven.  You want to completely submege the corn dogs in the oil.
  • Place 1 Tbsp of the vinegar or lemon juice in a liquid measure cup.  Then add enough milk to measure 1 cup.  Stir and let sit for 5 minutes.
  • Meanwhile, whisk together the flour,corn meal, sugar, baking powder,salt, and baking soda in a large bowl.  Add milk and eggs then whisk until well combined.
  • Insert skewer in hot dog and dip in batter. Coat hot dog well and fry in 356 degree oil until golden brown. Drain on towels.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

29 Comments

  1. Easy recipe and very tasty! We had leftover batter so we dipped in cheese squares and then dark chocolate melts! Kooky but fun and yummy.
    I’m going to try it w a little less flour and a little more corn meal to see if it is more “corny” 🤷🏻‍♀️ Thanks!

  2. Dezi, do you have a wok? I fry my corn dogs and, as a matter of fact, other things because it works perfect. Love my wok!!!

  3. leave the sugar out. why sugar in every thing. good corndog needs no sugar, get the sugar sack down and spoon eat all you want

  4. Why Sugar???? Seems to make it tast better add sugar!!!! put sugar in peas, greens, sauages, cabbage.!! no wounder everyone is dietbetic!! I have made corndogs for years never put sugar in mine. kids & grand kids love them, People try leaving the sugar in the sack!!!case

  5. i like mine a little sweeter, but other than that they were PERFECT. I have tried to make corndogs before and they didnt turn out so well. So when these came out i got to shove my success in my Man’s face! HAa!

  6. I live in England, and tried these when i came to America, i loved them! So glad i can make them here at home for my friends to try! I Can’t wait to try these!! 😀

  7. I can’t wait to get off my diet so I can try this one. I’m wondering if buttermilk could be substituted for the sour milk. And for Stephanie, who said they were lacking in taste, I intend to add just t pinch of cayenne pepper (which I tend to add to EVERYthing, even ice cream…well, not my coffee…). I’ve found that cayenne pepper, just a grasshopper hiccup, sensitizes the tongue, enhancing flavor and temperature.
    AND, since I intensely dislike cleaning up after frying, I’ll be cooking them in my new hot dog maker. Not fair ground, but easier and less messy.
    Thanks for this one!