Homemade Corn Dogs Recipe

"I always love corn dogs when I go to the fair, and it was always been a favorite for my kids too, when they were little. I always made up a batch and served them with our favorite mustard and ketchup. Great for a snack, as an appetizer, or for a light meal!"

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (79.8 g)
Calories 182.9
Total Fat - 6.4 g
Saturated Fat - 1.6 g
Cholesterol - 24.9 mg
Sodium - 218.3 mg
Total Carbohydrate - 27.8 g
Dietary Fiber - 1.2 g
Sugars - 8.6 g
Protein - 4.2 g
Calcium - 149.9 mg
Iron - 0.9 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a medium or large pot, add oil. Turn heat to medium, and heat oil to 350 degrees F.

Step 2

In a large bowl add cornmeal, flour, sugar, baking powder and salt. Stir together.

Step 3

Add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Step 4

Wipe hot dogs dry with a paper towel (this will help the batter stick to them better).

Step 5

Insert one skewer or wooden stick into each hot dog.

Step 6

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog.

Step 7

Slowly remove from batter, and let a little excess batter drip back into the cup.

Step 8

Immediately place the battered hot dog into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil, and place on paper towels to drain grease.