Homemade Corn Dogs

5 from 3 votes

If you love Corn Dogs then you must make these Homemade Corn Dogs from scratch. Easy ingredients make these the perfect weeknight dinner.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: American

Servings:

Cost: $5.06, $0.51 per Serving

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, egg, and honey. Gradually stir the wet ingredients into the dry ingredients until a smooth, thick batter forms. Set aside.
Pour about 2 inches of vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350°F.
Insert a wooden stick into each hot dog and pat the hot dogs dry with paper towels.
Pour the batter into a tall drinking glass, filling it about ¾ full. Dip each hot dog into the batter, gently twisting to coat evenly. Let any excess batter drip off.
Carefully lower the coated corn dog into the hot oil. Fry for 3–5 minutes, turning as needed, until golden brown on all sides.
Remove with tongs and place on a paper towel-lined plate to drain.
Repeat with the remaining corn dogs, cooking 2–3 at a time depending on the size of your pot.
Serve warm with your favorite dipping sauces such as ketchup, mustard, or honey mustard.

The batter should be thick enough to cling to the hot dogs. If it's too thick, stir in additional buttermilk 1 tablespoon at a time until it reaches the right consistency.
Patting the hot dogs dry helps the batter adhere better.
Maintain the oil temperature at 350°F for evenly cooked, crispy corn dogs.
Store leftover corn dogs in an airtight container in the refrigerator for 2–3 days. Reheat in the air fryer at 350°F for 3–4 minutes or bake in a 375°F oven for 8–10 minutes until heated through.