Rating: 4.74 stars
34 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.

  • Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.

  • Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

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.

Nutrition Facts

545 calories; protein 15g; carbohydrates 35.5g; fat 38g; cholesterol 71.3mg; sodium 1347mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 5 stars
02/21/2018
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 better than cornbread and chilly, so why not chili fries with a cornmeal batter!! Read More
(12)

Most helpful critical review

Rating: 1 stars
03/31/2018
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 :( Saved it the best I could but I will never make it again Read More
(2)
34 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/21/2018
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 better than cornbread and chilly, so why not chili fries with a cornmeal batter!! Read More
(12)
Rating: 5 stars
09/25/2015
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 that way. The kids went crazy for these, and they were so easy that I will def be making them again~YUM!!!!! Thanks for sharing. :) Read More
(9)
Rating: 5 stars
05/23/2017
Umm? What did I miss here? Read More
(5)
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Rating: 1 stars
03/31/2018
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 :( Saved it the best I could but I will never make it again Read More
(2)
Rating: 5 stars
08/04/2019
Best corn dogs I’ve ever had. Way cheaper than the fair also. I make a big batch then freeze the leftovers. When it comes to line to reheat them I let them thaw then pop them in the oven at 375° for about 12 minutes. Read More
(2)
Rating: 5 stars
09/14/2018
Followed the recipe exactly, [so I feel entitled to actually review the recipe unlike those people that change the recipe and review their version of the recipe] This is a very good basic recipe for corn dogs. I used German sausages as a very nice improvement. My batter seemed a bit thick so I used the back of a spoon to thin the coating prior to putting it in the fryer. I also went a little longer than the light brown stage called for because I wanted to make sure the batter was done. These got very good reviews from everyone who had one! Read More
(2)
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Rating: 5 stars
06/19/2019
Very pleased how they came out. Only about 90 seconds in 350° oil. 3 minutes would be a cracker! Read More
(2)
Rating: 5 stars
12/16/2019
These are very good and very easy to make. Came out perfect following the recipe exactly. Read More
(1)
Rating: 5 stars
11/24/2015
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 tablespoons and it worked just fine. The kids loved them and asked for more! I will definitely be making these again! THANKS DAD!!! Read More
(1)