Homemade Buttermilk Corn Dogs
This recipe features juicy hot dogs dipped in a homemade buttermilk batter made from cornmeal and flour, then fried to golden perfection. The buttermilk adds a tangy richness to the crispy exterior, making these corn dogs irresistibly delicious. These homemade corn dogs are sure to be a hit with everyone!
Servings 8 servings
Calories 299kcal
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
Serving: 1 serving | Calories: 299kcal | Carbohydrates: 44g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 634mg | Potassium: 198mg | Fiber: 2g | Sugar: 9g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 3mg