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Corn Dogs

Two corn dogs on sticks, covered with swirls of ketchup and mustard, placed on wax paper next to a bowl of mustard.

Bring the fair to your backyard with this classic corn dog recipe. If you don’t want to worry about making burgers or steaks for afternoon guests, then corn dogs are a great option for lighter fare that will still be satisfying. Most of the ingredients are simple pantry ingredients, like cornmeal, flour, sugar, and baking powder. All you need is a deep fryer and a little bit of time for some simple preparation before you start frying. Make sure to serve the corn dogs hot, before the cornmeal crust has started to get soggy.

Oil for frying
1 pkg. (12 oz.) beef or turkey hotdogs (10 pc.)
20 skewers
1/2 c. cornmeal
1/2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 egg
1/2 c. buttermilk

  1. Heat oil to 360°F .
  2. Cut each hotdog in half, pat dry with paper towels. Insert a skewer into each.
  3. In a large bowl, whisk together all dry ingredients.
  4. In a small bowl, whisk together the egg and the buttermilk, and pour into the dry ingredients. Blend well.
  5. Pour batter into a tall container (such as a glass) for easy dipping.
  6. Dip each hotdog piece into the batter.
  7. Fry a couple corndogs at a time, until golden brown (for about 3 minutes), turning so the batter cooks evenly.
  8. Drain on paper towels. Serve hot.

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Published on Jun 15 2016

Last Updated on Nov 01 2018

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