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Dad's Homemade Corn Dogs

Rated as 4.61 out of 5 Stars

"My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!"
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Ingredients

45 m servings 545 cals
Original recipe yields 8 servings

Directions

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  • Cook

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  1. Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
  2. Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
  4. Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
  5. Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 545 calories; 38 g fat; 35.5 g carbohydrates; 15 g protein; 71 mg cholesterol; 1347 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Umm ? What did I miss here ?

Most helpful critical review

I couldn't get the batter to stick to the hot dog. It was my first time making corn dogs, but I followed the recipe exactly. Th batter was incredibly thick and mostly slid off the hot dog :( Sav...

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Umm ? What did I miss here ?

We are planning to make corn dogs for my son's carnival theme birthday party so I wanted to try out the recipe first. Oh my gosh this recipe is wonderful. Everyone at the party is going to lo...

They were yummy!!! I care for a child who has a wheat allergy, so I used gluten-free flour. Because of that the batter was not as thick as I would have liked, so I added a couple more tablespoo...

AWESOME!!!! The batter is perfect in every way! I cut my hot dogs in 1/2 and used a metal skewer to dip them into the batter and then into the hot oil. I then removed the skewer and cooked them ...

I couldn't get the batter to stick to the hot dog. It was my first time making corn dogs, but I followed the recipe exactly. Th batter was incredibly thick and mostly slid off the hot dog :( Sav...

We used this to make something I've been thinking of for some time now. Deep fried chili balls. Just freeze your chili in ice cube trays, then dip the cubes into the batter and fry. Nothing bett...

I did NOT precook the beef hot dogs prior to dipping and frying them. They turned out perfectly. Will add a little less liquid next time, and refrigerate the batter longer than I did, (I only ...

I used whole whea flour, brown sugar, olive oil and thin sausages. They not look as pretty as other pictures but soft and delicious. Thank you for sharing the recipe. Big difference with the one...

Really good!