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homemade corn dogs on a plate with ketchup and mustard

Corn Dog Recipe

  • Author: Deborah Harroun
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 8 corn dogs 1x
  • Category: Main Dish
  • Method: Fried
  • Cuisine: American


Perfect for when you can’t make it to the fair or carnival, this Homemade Corn Dog Recipe will definitely fill that craving! Crisp on the outside, these corn dogs are loved by both kids and adults.



  • 8 beef hot dogs
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mik
  • 1 egg
  • 1 quart Vegetable oil, for frying


  1. Using skewers or long chopsticks, thread the hot dogs. Make sure to leave enough of the handle to keep ahold of while frying. Set aside.
  2. In a large bowl, whisk together the cornmeal, four, sugar, baking powder, salt and pepper.
  3. In another bowl, whisk together the milk and egg.
  4. Add the wet ingredients to the dry ingredients and stir to combine. The batter should be fairly thick, but if it’s too thick, add in a little extra milk, a tablespoon at a time.
  5. Heat several inches of oil in a large saucepan over medium-high heat. The oil needs to be around 350ºF.
  6. Transfer the batter to a tall cup. It’s easiest to dip the hot dogs if the cup is deeper than the hot dog is long.
  7. Working with one hot dog at a time, dip the dog into the batter, twisting it to coat it with the batter. Lift the hot dog out and let any excess drip off (but make sure the hot dog is still completely coated).
  8. Place the dipped hot dog into the hot oil and start to twirl the hot dog by the stick. I’ll usually rest the stick on the side of the pan, but make sure that the hot dog is completely covered by hot oil. Once the coating has started to brown a bit, you can stop twisting the hot dog, but you’ll want to make sure the hot dog browns evenly on all sides.
  9. Once the hot dog is golden brown, remove it from the oil and place on a paper towel covered plate.
  10. Repeat with the remaining hot dogs.

Recipe Notes:

You will end up with extra batter. You can try to do more hot dogs to use all of the batter, but it’s harder for the batter to stick to the hot dogs if you can’t dip it into the batter.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional value of the oil for frying is based on a retention value of 10% after cooking. Cooking time and temperature can cause this number to change.


  • Serving Size: 1 corn dog
  • Calories: 338
  • Sugar: 5 g
  • Sodium: 595 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 41 mg

Keywords: corn dog recipe, corn dogs, homemade corn dogs