These homemade Corn Dogs are fast and easy to make at home, and they taste better than the ones at the ballgame or the State Fair!

Three corn dogs in a red/white checkered paper lined basket with ketchup and mustard bottles in the background

Corn Dogs

With Major League Baseball season officially kicked off, I say we celebrate with ballpark food for the big game. Who’s ready to rock a ponytail, wear a team baseball cap and head-out to the ball game with me? First stop, the concession stand to get a game-day Corn Dog! I don’t know about you, but there is something about a baseball game that has me heading straight to the concession stand for a piping hot Corn Dog. Same song, second verse, the same goes when I’m at the State Fair. 🙂 Notice a pattern? Truth = certain events call for Corn Dogs.

🛒Ingredients needed:

  • yellow cornmeal
  • flour
  • sugar
  • baking powder
  • granulated garlic
  • salt and freshly ground black pepper
  • cayenne pepper
  • egg
  • milk
  • canola oil
  • wooden skewers
  • hot dogs
corn dog on a white plate drizzled with ketchup and mustard.

✏️How to make Corn Dogs:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

  1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic, salt, cayenne pepper and black pepper until thoroughly blended. Add the egg and milk, and stir until combined. Pour the batter into a tall glass until 1.5-inches from the rim of the glass.
  2. Heat the oil in a deep skillet over medium heat until hot. Insert skewers 3-inches into the center of the hot dog, leaving 3-inches exposed for the handle. Dip the corn dog into the tall glass until thoroughly coated on all sides. Gently place 2 to 3 corn dogs into the hot oil, and turn using tongs, until golden brown on all sides. Remove the corn dogs from the oil and place on paper towels to drain. Repeat with the remaining hot dogs. Serve.

➡️Recipe Tips:

  • After removing hot dogs from the packaging, dry them with paper towels to remove any moisture; this will help the batter adhere to the hot dog.
  • The consistency of your batter should be relatively thick, but pourable. Once you’ve achieved the right consistency, pour the batter into a tall glass, like a Collins glass. This method makes the Corn Dogs really easy to dip and get an even coating on all sides.
  • Use 6-inch skewers, which is enough skewer to insert 3-inches into the hot dog and leave 3-inches for the handle.
Three Corn Dogs in a basket with red/white checked paper with mustard and ketchup on the side in little white dishes

✔️What to serve with Corn Dogs:

  • The most obvious and important answer to that question is mustard and/or ketchup!
  • Baked French Fries are always good with fair food.
  • If you want to go a little healthier, I’d recommend serving these Corn Dogs with a nice fruit salad.

★How to Store:

Leftovers can be stored in an airtight container in the refrigerator. Reheat in the microwave.

pinterest collage image for corn dogs

❤️Why I love this recipe:

  1. I love that with this recipe, I don’t have to wait for a major sporting event or the State Fair to enjoy a delicious corn dog.
  2. My personal corn dog, must be slathered in yellow mustard. I just love the tangy bite that mustard brings when sinking my teeth into one of these.
  3. Corn dogs aren’t something we think of making all that often, but I love that they actually make a fast and easy weeknight meal.

Here are a few more State Fair recipes you might enjoy:

three Corn Dogs in a basket lined with red/white checked paper with ketchup and mustard bottles and dishes with mustard in it on the side
5 from 2 votes

Corn Dogs

By Lori Lange
DIY is so much better than frozen!
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 6 corn dogs
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Ingredients

Instructions 

  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic, salt, cayenne pepper and black pepper until thoroughly blended. Add the egg and milk, and stir until combined. Pour the batter into a tall glass until 1.5-inches from the rim of the glass.
  • Heat the oil in a deep skillet over medium heat until hot. Insert skewers 3-inches into the center of the hot dog, leaving 3-inches exposed for the handle. Dip the corn dog into the tall glass until thoroughly coated on all sides. Gently place 2 to 3 corn dogs into the hot oil, and turn using tongs, until golden brown on all sides. Remove the corn dogs from the oil and place on paper towels to drain. Repeat with the remaining hot dogs. Serve.

Notes

  • Add 1 to 2 tablespoons of milk, if needed, to keep the batter thick, but pourable.
  • No nutritional information is provided for this recipe because it’s impossible to determine how much of the frying oil will be absorbed by the corn dogs.

Nutrition

Serving: 1corn dog, Calories: 644kcal, Carbohydrates: 44g, Protein: 16g, Fat: 45g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 24g, Trans Fat: 0.1g, Cholesterol: 78mg, Sodium: 1210mg, Potassium: 284mg, Fiber: 3g, Sugar: 8g, Vitamin A: 146IU, Vitamin C: 0.1mg, Calcium: 185mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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2 Comments

  1. Katherine says:

    Homemade corn dogs?? Yay! My husband will be so excited.

    Reply
  2. Christina says:

    I loved these!! I didn’t use cayenne pepper though and added an extra 1/8 a cup of milk. This was my first time frying something too and it turned out great!

    Reply