Homemade Corn Dogs

Homemade Corn Dogs are the ultimate treat for any hot dog lover. Juicy hot dogs are wrapped in a deliciously sweet cornbread batter and then deep fried to pure perfection.

Overhead shot of homemade corn dog with bowl of ketchup and mustard on plate

When we think of summer treats, or fair food one of the first things we think of is corn dogs. This classic summer favorite can be found at pretty much every fair or feast you attend, and they’re a staple of family parties when the weather is warm. All that delicious fried cornbread batter wrapped around a juicy hotdog is one of the best flavors of summer ever invented.

Of course, you can go to the store and choose from dozens of brands and varieties of hot dogs, but it’s so much more fun to make them at home. They also taste so much better. In our opinion, hot dogs are the poster child for homemade being better than storebought.

Luckily for you, we have a delicious recipe for homemade corn dogs that rivals any you’ve ever tasted, and the best part is that it’s not that difficult. Of course, you’ll be battering and deep frying, but it’s a fairly straightforward process that almost anyone can do.

Closeup shot of homemade corn dog being dipped into bowl of ketchup and mustard

Homemade Corn Dogs

Homemade corn dogs are the quintessential summer and fair treat. In fact, we think they rank right up there with dogs, burgers, and homemade ice cream! They’re the perfect hand-held meal for backyard parties, get-togethers, and weekend family meals.

Choose a big, fat hot dog, dip it in that sweet cornbread batter, and deep fry it up to perfection, and you’ve got yourself a classic meal on a stick that everyone always comes running back for.

Corndog ingredients


Although this is a from-scratch recipe that involves battering and deep frying, it only takes a few simple ingredients to make this recipe. If you do any amount of cooking at all, you probably already have at least some of these ingredients in your kitchen already! Here’s what you’ll need.

  • All-purpose flour
  • Yellow cornmeal
  • Granulated sugar
  • Baking powder
  • Kosher salt
  • Baking soda
  • Egg
  • Honey
  • Buttermilk
  • Hot Dogs
  • Wooden kebab skewers
  • Vegetable oil for deep frying

That’s all there is to it. As you can see, most of these ingredients are baking staples, and the rest are probably ingredients that many of you already have, as well. Even if you don’t a quick trip to the supermarket gets you everything you need for this recipe.

Hot dogs on wooden skewers

Making Homemade Corn Dogs

Making these homemade corn dogs is an incredibly simple affair. At its core, this recipe is simply a modified cornbread batter into which you dip the hot dog and deep fry it. It all comes together very quickly, as most cornbread recipes do, and it only takes a few minutes to cook the corn dogs up.

You’ll find the complete recipe with amounts and times in the recipe card at the end of this post, but take a look at the recipe outline below to see how easy this recipe is. You’re really just doing a little mixing, dipping, and frying. That’s it!

Whisk in bowl of corn dog batter
  • Combine flour, cornmeal, sugar, baking powder, salt, and baking soda.
  • Add egg, honey, and buttermilk and stir until combined.
  • Cover and chill.
  • Pat the hot dogs dry with a paper towel and insert kebab skewers halfway into the hot dogs.
  • Pour the batter into a tall glass and dip each hot dog in the batter until they’re completey coated.
  • Gently lower the corn dog into the hot oil and deep fry until golden brown.
  • Place on paper towels to cool and allow excess oil to drain.

That’s all there is to it! It really is just a matter of mixing, dipping, and frying. When you break it down, it’s an easy peasy recipe that even newer cooks can make!

Hot dog on skewer being dipped into corn dog batter


This is a fairly easy recipe, but there are some things to know to make sure you get the best possible homemade corn dogs every time. These are simple tips, but they make a world of difference, so please be sure to read them before you being making these corn dogs.

Pat the Hot Dogs Dry

It might seem like a step you can skip, but patting the hot dogs dry is absolutely key to this recipe. If you don’t pat the moisture off of the hot dogs, the batter won’t stick properly to them. Rather than making corn dogs, you’ll just make a mess in your oil because the batter will slide right off of them.

Chill the Batter

Speaking of the batter sticking to the hot dogs, don’t skip the chilling process when making this recipe. It’s important that the batter be cold when you dip the hot dogs and deep fry the corn dogs. The cold batter will set up, making it thicker. That extra thickness is what allows the batter to really coat the hot dogs and keeps it where it’s supposed to be throughout the frying process.

Always Use Vegetable Oil

There are a lot of oils out there, but vegetable oil is our favorite for deep frying. It has a nice smoke point, so the oil won’t get a rancid flavor from being heated. It also imparts no extra flavor to the corn dogs the way some other oils can.

Corn dog being fried in oil

Make Your Own Buttermilk

If you don’t have buttermilk on hand, and you don’t want to go to the store, you can make your own buttermilk. It’s actually very simple to do. Buttermilk is simply a sort of curdled variation of milk, so all you need to do is add acid to your milk to turn it into buttermilk. There are two ways to do this.

  • Add 1 tablespoon of vinegar to a measuring cup and pour enough milk to measure 1 cup.
  • Add 1 tablespoon of lemon juice to a measuring cup and pour enough milk to measure 1 cup.

That’s all there is to it. It’s not exactly true buttermilk but it does the job, and you can’t tell the difference. It can be a big time saver because while most of us probably have the rest of the ingredients for these homemade corn dogs, not all of us keep buttermilk on hand.

Homemade corn dogs on plate

Serving Homemade Corn Dogs

One of the best things about corn dogs is how easy they are to serve. All you need is ketchup and mustard, and you’re good to go! Set out a tray of these delicious corn dogs along with bowls of ketchup and mustard, and let everyone serve themselves.

These homemade corn dogs are perfect for backyard parties, gameday treats, potlucks, and extra special weekend family meals. They’re also always a great choice for summer holidays like Memorial Day, Labor Day, and Independence Day!

Storing Homemade Corn Dogs

These corn dogs will keep well in an air-tight container in the refrigerator for up to four days. For longer storage, you can freeze these corn dogs for up to three months in an air-tight, freezer-safe container or heavy-duty freezer bags.

To easily reheat the corn dogs, place them in an air fryer at 350 for about 3 minutes or until heated through, or place them in the oven at 350 until heated through.

Homemade corn dogs on plate with ketchup and mustard

Homemade Corn Dogs – The Classic Summer Treat

Homemade corn dogs are the classic summer treat, and they’re easier to make than you think. This recipe is full of everything we love about corn dogs, and it’s actually very easy. Just a few minutes of mixing, dipping, and frying is all it takes to serve up a batch of everyone’s favorite summer treat. Give it a try!


Homemade corn dogs on plate


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Homemade Corn Dogs

Homemade Corn Dogs are the classic summer treat everyone loves. This recipe for homemade corn dogs is very easy, and it's perfect for parties
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Course: Dinner
Cuisine: American
Prep Time: 12 minutes
Cook Time: 25 minutes
Servings: 8 Servings
Author: Rob


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 8 hot dogs
  • 8 wood kebab skewers (be sure the sticks are not too long or the corndogs will not fit into your pot when you fry them)
  • Vegetable oil for deep frying


  • In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  • Add the egg, honey, and buttermilk and stir until all combined.
  • Cover the bowl and chill the batter for 15 minutes. Stir well after chilling.
  • Pat the surface of the hotdogs dry with a paper towel, then insert the sticks halfway into the hotdogs.
  • Heat 4 inches of oil in a large pot to 350F degrees.
  • Pour the cornbread batter into a tall glass. Dip one hot dog into the batter until it's completely coated in batter, then gently lower the corndog into the hot oil.
  • Cook the corndog for about 3 minutes or until golden brown. Remove and place on paper towels to cool and drain off excess oil. Repeat the process with the remaining hot dogs and batter.


  • This recipe calls for deep frying the corndogs. That is the very best way to make them and this recipe isn’t well-adapted for other cooking methods, such as baking and air frying.
  • Air frying is a great way to reheat the corndogs. Just air fry at 350F for 3 minutes, or until heated through.
  • Baking is another good way to reheat corndogs. Bake at 350F until hot.

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