Corn Dog Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 mins
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Total Time
17 mins
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Servings
12 corn dogs
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Calories
1596 kcal
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Course
Main Course
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Cuisine
American
Corn Dog Recipe
Description
The recipe starts by mixing cornmeal, flour, sugar, salt, and baking powder, then adding egg, honey, buttermilk, and vegetable oil to create a smooth batter. After letting it rest briefly, hot dogs are dried and each is skewered. The batter is poured into a glass tall enough for dipping the hot dogs entirely. Each hot dog spear is dipped into the batter, coating evenly, and then immediately transferred to hot oil heated to 350°F for frying.
Frying around 2 to 3 minutes ensures the batter crisps evenly and the hot dog inside is fully warmed. The cook monitors to turn the corn dogs in oil for uniform browning before draining on paper towels. The end product has a crunchy cornmeal crust with the familiar flavor of a hot dog inside.
Leftover batter can be thinned with additional buttermilk if too thick. The recipe can be doubled easily, and the cooked corn dogs freeze well when cooled before storing. Reheating by baking restores crispness and heat.
Ingredients
- ¾ cup cornmeal yellow
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1½ teaspoon baking powder
- 1 egg lightly beaten
- 2 tablespoons honey
- ¾ cup buttermilk *
- 2 teaspoons vegetable oil
- 12 hotdog
- 12 wooden skewer thin
- 12 candy stick
- 12 popsicle stick
- 2 quarts vegetable oil for frying
Instructions
- In a large pot or Dutch-oven, heat the 2 quarts of oil to 350℉.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk, and vegetable oil, and stir until combined. Let sit for 10 minutes.
- Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
- I let my corn dog sink to the bottom and then turned it with tongs to ensure that with was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel-lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).
Notes
- If batter is too thick, thin with a little extra buttermilk to ensure even coating.
- The recipe can be doubled for larger batches without changes.
- Cooked corn dogs freeze well; cool completely before storing in airtight bags.
- Reheat frozen corn dogs in a 400°F oven for about 15 minutes to regain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12corn dogs
Amount Per Serving
Calories 1596 kcal
% Daily Value*
| Calories | 1596kcal | 80% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 168g | 258% |
| Saturated Fat | 132g | 660% |
| Cholesterol | 97mg | 32% |
| Sodium | 402mg | 17% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Calcium | 68mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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