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Corn Dogs - Homemade

This homemade Corn Dog Recipe has the best honey batter. They are fried to perfection with a crisp exterior and a soft cornbread inside that keeps the sausage juicy.
Print Recipe
Prep Time 18 minutes
Cook Time 12 minutes
Course Main Course
Cuisine American
Servings 8 Corndogs

Equipment

  • Peanut oil, canola oil, or vegetable oil for frying

Ingredients
  

For the Corn Dogs:

  • 8 hot dogs
  • 8 sticks
  • Peanut oil canola oil, or vegetable oil for frying
  • Ketchup and mustard to serve

Batter Ingredients:

  • 1 cup fine yellow corn meal
  • 1 cup all-purpose flour
  • 3 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/8 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 teaspoons olive oil or vegetable oil
  • 1 tablespoon honey

Instructions
 

  • Pour 2-3” of oil in a large pot or dutch oven and heat to 350˚F over medium heat.
  • Pat dry with paper towels. Insert sticks into hot dogs.
  • Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey). Combine wet and dry ingredients and whisk to combine.
  • Pour batter into a drinking glass almost to the top and dip hot dogs. Put corndog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.
  • Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).
  • Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.