Corn Dogs

These corn dogs are ridiculously easy. Simply make the cornmeal and buttermilk batter, dunk the hot dogs, and fry until golden. Just like the kind you’ll find at the state fair. But homemade. Here’s how.

The corn dogs that I consumed by the box while living in Dallas can’t hold a match to these homemade little lovelies on a stick. What I like about this corn dog recipe—well, one of many things that like about this corn dog—is that you can control the quality of the ingredients. Think about it: You can use organic cornmeal, all-beef kosher hot dogs, even tofu dogs for the vegetarians among us. You won’t find those at the state fair.–David Leite

Why don't these corn dogs have the little blob of fried batter at the base of the hot dog?

Beth Price, our Director of Recipe Testing, recently drew our attention to how not all corn dogs are created equal. She finds the most compelling part of a corn dog to be the crunchy little blob of fried batter at the base of the hot dog. You know, that part that seemingly secures the corn dog to its prehistoric yet practical eating utensil, the stick. That little blob exists only when the dog is fried on the wooden skewer, whereas our recipe inserts the skewer into the corn dog after frying, for what we think are fairly obvious safety reasons. Even minus the coveted blob, Beth and her sons swooned to this recipe. You will, too. And if you still desperately need those coveted batter blobs, simply dribble some of the leftover batter into the hot oil after you’ve fried those dogs.


  • Quick Glance
  • (1)
  • 25 M
  • Makes 8 to 12

Special Equipment: Wooden skewers


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In a large bowl, combine the flour, cornmeal, sugar (if using honey, don’t add it quite yet), baking powder, and salt.

In a smaller bowl, whisk together the egg and 1 cup of the milk or buttermilk. If using honey, add it now.

Whisk the wet ingredients into the dry ingredients, mixing just until combined. The batter will be quite thick.

Heat a couple of inches of oil in a deep pot or ample oil in a deep fryer to 360° to 365° F (182° to 185°C). 

Scatter some flour on a plate. Using tongs or your fingertips, roll a hot dog in the flour to coat. This will help the batter cling to the hot dog. Then dip the hot dog in the batter and coat it evenly. If you find that the batter seems too thick, add up to 1/4 cup more milk or buttermilk, stirring in just a little at a time. 

Add the corn dog to the hot oil and quickly repeat, frying only 3 to 4 corn dogs at a time and being careful not to crowd them to ensure the oil stays pretty steady in temperature. Cook, turning as needed, until the batter is golden brown and the hot dog is warmed through, 2 to 3 minutes. 

Transfer the corn dogs to a plate lined with paper towels or a brown paper bag to drain for a minute or two. Skim any bits of batter from the oil, return the oil to its proper temperature, and repeat with the remaining hot dogs and batter.

Insert a wooden skewer in the end of each corn dog and serve immediately, with mustard if desired. And napkins. Lots of napkins. Originally published March 28, 2011.