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

Course Dinner

Cuisine American

Prep Time 12

Cook Time 25

Servings 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.

Notes:

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.