Homemade Corn Dogs Recipe (VIDEO)
Honey-battered, hand-dipped Corn Dogs are a real treat. Watch the video tutorial and see how easy it is to make homemade corn dogs from scratch.
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We love hand-dipped corn dogs at fairs, carnivals, and of course Disney, but some of our favorite carnival foods like Churros, sweet Corn on the Cob and of course these corn dogs, are so easy to re-create at home. If you’re looking for fun, family-friendly recipes, these Corn Dogs are a must-try!
Corn Dog Video Tutorial:
Corn dogs are essentially cornbread batter + hot dogs. 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.
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Why You will Love These Corn Dogs:
- Simple batter – no waiting for the batter to chill. You can use it right away.
- Make-ahead option – you can make the batter 1 to 2 days ahead if you want to. You can also store extra batter to fry something fresh the next day.
- Skip the corn starch – dipping the hot dogs in corn starch is an unnecessary step. Drying the corn dogs with paper towels is enough to make the batter stick.
- Freezer friendly – you can make these, cool to room temperature then freeze in a freezer-safe Ziploc bag.
- Reheats well – You can defrost in the refrigerator or for 30 seconds in the microwave then pop them in the air fryer or sautee on a skillet until crisp on the outside.
Ingredients for Homemade Corndogs:
Since this recipe doesn’t have many ingredients, so buy the best quality hot dogs (get your favorites).
- Hot Dogs – We highly recommend using simple hot dogs – either beef, chicken or turkey hot dogs will do. If using longer-sized hot dogs, keep in mind they will need to fit the diameter of your pot to fry once your stick is on. Also, very thick hot dogs won’t heat through as well.
- Corn Meal – get “finely ground”
- Flour, sugar, baking powder, and salt – pantry basics that help form the batter and make it fluffy.
- Buttermilk and oil – adds flavor and moisture to the batter
- Egg – helps batter hold together.
- Honey – adds sweetness to create a honey batter
How to Make Corn Dogs:
Making corn dogs is easier and takes less time than you think! Here is a visual reference for the process. Watch the video recipe above and you’ll have this recipe memorized in no time.
- Pat Dry Hot Dogs with paper towels to help the batter to stick better.
- Insert Sticks – skewer hot dogs make sure the length fits your pot)
- Dry Ingredients – whisk together cornmeal, flour, sugar, baking powder, and salt.
- Wet Ingredients – whisk together buttermilk, egg, olive oil, and honey.
- Combine Batter – pour wet ingredients into dry ingredients and whisk until blended.
- Dip Hot Dogs and Fry – Batter the corn dogs to completely cover the hot dog, let excess drip off at the edge then Fry 2-3 at a time at 350˚F for 3 minutes until golden brown.
Pro Tip: Use a tall drinking glass and a funnel to keep things tidy while filling with batter. Fill it almost full, leaving enough room to dip the corn dog without overflowing the cup.
The Best Sticks for Corn Dogs:
You can use a variety of sticks (even popsicle sticks). The most important thing is to make sure the skewered corn dog will fit easily into your frying pot. Avoid sticks that have sharp points or are too long. You can use:
- Multi-Use Skewers 6.5″ (the ones we used, pictured in the center)
- Corn Dog Sticks 8″-8.75″ (pictured on the right)
- Candy Apple Sticks 5″ to 5.5″ (pictured on the left)
How to Keep Corn Dogs from Cracking:
Air bubbles cause corn dogs to crack and burst. The right technique is important. Dip straight down until hot dog is fully coated. Twirl in the glass and swirl as you pull up. If you see gaps in the dough or big bubbles then re-dip. Also, make sure to maintain the right oil temperature at 350˚F.
Common Questions:
Look for fine yellow corn meal. Avoid “coarse” or “medium” ground cornmeal as that will be too large of granules and won’t work. I have found that if the cornmeal packaging doesn’t say what texture it is, most often it is finely ground.
A deep fryer can be tricky because the corn dogs are more likely to stick to the fryer basket. Make sure you carefully hold the corn dog in the oil at an angle for 5-7 seconds to seal the exterior before dropping them into the basket. Watch the video to see this in action.
Nope. Coating in starch is an unnecessary and messy step. Patting the hot dogs thoroughly is enough to help the batter stick to the hot dogs.
We heat the oil to 350˚F and use a clip-on thermometer to maintain a steady temperature. You want to keep the oil between 340˚-360˚ while frying.
Our favorite oil for frying is peanut oil. Canola oil is also a great option.
Serve as a main course or snack with the classic dipping sauces of ketchup and mustard.
Have Extra Batter Left Over?
Use the extra batter to dip mini sausages, little smokies or cocktail sausages to make mini corndogs. Use a toothpick to dip and fry then remove the toothpicks before serving.
Hand dipped corn dogs satisfy the craving for carnival food when you aren’t able to get to the carnival or state fair to enjoy it. They are also really fun to make!
More Kid-Friendly Recipes to try:
If you love this Corn Dog Recipe, then you won’t want to miss these family-friendly recipes.
- Pizza – try our pizza dough for any pizza
- Cheeseburger Sliders – easy and great for parties
- Chicken Sandwiches – crispy with the best sauce
- Chicken Nuggets – a copycat recipe
- Brownies – fudgy and decadent
Homemade Corn Dogs Recipe
Ingredients
For the Corn Dogs:
- 12 hot dogs, we used turkey hot dogs
- 12 sticks
- Peanut oil, canola oil, or vegetable oil for frying
- Ketchup and mustard to serve
Batter Ingredients:
- 1 1/2 cups fine yellow corn meal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 Tbsp olive oil or vegetable oil
- 1 Tbsp 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Wish I had double checked the ratios before mixing wet and dry together. Could have used another 1/2 cup of buttermilk. Original came out like dough and had to add more wet.
Sounds like you could have used too much flour. Be sure to either weight it in grams or measure it according to my instructions in my tutorial on How to measure ingredients .
Just made this for my kids and my mom — it was a hit!!!! Best recipe ever for these and I love that it’s simple ingredients so I know exactly what’s in it. Thank you thank you!
You’re very welcome, Dianna. That’s awesome to hear that your family loved it!
Any chance you can freeze the batter for reuse?
I have made these several times. Amazing! Our connoisseur of corn dogs has requested these for Thanksgiving!
Hi Carmel! I’m glad you love the recipe. To be honest, I haven’t tried freezing the batter to advise. Let us know if you experiment.
Some of my readers have used the leftover batter to dip and fry veggies. One other reader states she added half a can of kernel corn and it made delicous corn fritters!
Hi Natasha, bought white corn meal instead of yellow, will this work?
Hi David, while I haven’t tried this with white corn meal, I’m reading up online that white works just fine! I hope you love it!
Best recipe I’ve found for homemade corn dogs! They were a big hit with the family. The batter was perfect and the touch of honey was a delicious addition. The method for putting the batter on the dogs worked great and I’ll definitely make these again.
Hi Carolyn! Thank you for sharing your experience. I’m so glad you enjoyed the recipe!
Had 6 dogs left over so I cut the recipe in half and made 12 mini corn dogs. Excellent recipe.
I used yogurt in place of buttermilk which made the batter thick, next time if I use yogurt I will add a touch of liquid.
Thank you
Thank you for sharing that with us!
That was sooo good – I recommend a little more salt and to use more flour than cornmeal, rather than the other way around, but it’s just a personal preference (:
Hi Martina! Thank you for sharing. I’m glad you enjoyed the recipe.
We have been wanting to make homemade corn dogs for YEARS! We got lucky finding this recipe because they came out perfect! Thank you so much! We loved them!
Hi Debbie! That’s awesome. I’m so glad you came across this recipe. Thank you for sharing your experience.
I made corn dogs for the first time by following this recipe, the only difference is I fried the batch in beef tallow instead of oil. They turned out so well that I have no need to look for another recipe. Bookmarked this for sure!
That’s so great! It sounds like you have a new favorite, Rachel!
The reason why I’m making this comment with 1 star is because I was going to end up making this for dinner today. I got every measurement correct, only thing is that the batter was not thick at all like how it was in the video. I am a little disappointed on how it turned out. 😕 hopefully this video will be recreated with the appropriate measurements
HI Des, did you get the correct type of cornmeal? Finely ground is important, otherwise the consistency won’t be right. Also, check out our post on how to measure ingredients (liquid and dry) which may help. The measurements in the recipe and video are accurate.
Another great recipe find! My family loves these corn digs. Not as pretty as yours but absolutely delightful! Do you have a corn dog cornbread muffin recipe? I don’t know where to begin to change the batter to a muffin recipe with cut up hot dogs in it.
Hi Jocelyn! I’m so glad to hear that they were a hit! I don’t not have a recipe for that, but thank you for the suggestion.
Let me start out by saying I use Nashaskitchen a lot and normally everything is pretty good. But VERY disappointed in this recipe. Was looking for that nostalgic corndog, with the “sweetish” corn batter. Well….not so much, batter didn’t want to stick to dogs and just was so good.
Hi Yvonne, I’m sorry to hear it didn’t work out for you and I am always willing to help troubleshoot. Make sure to pat the hot dogs dry before dipping and also check the common questions section to see if that helps with troubleshooting. For example, the wrong kind of corn meal such as coarse corn meal can be disastrous. Make sure to use a fine corn meal as directed in this recipe. Lastly, make sure to watch the video to see where things looked different. It may also be that the proportions in the batter might be off. See our post on how to measure ingredients.
Great recipe! My kids loved them. Do you have a corn dog muffin recipe as well?
Hi Jocelyn! No, I’m sorry, I do not. But thank you for the recipe suggestion and I’m glad your kids loved this one!
This corn dog recipe is amazing! I didn’t change a thing. I have a couple tips for anyone trying this for the first time.. 1. Make sure you completely dry the weiner first. 2. Re-wisk the batter before each new batch to remove the developed air bubbles, otherwise it will seem too thick to coat the weiner. Once I did these two things, they turned out perfectly.
I did have leftover batter, I added half a can of kernel corn and it made delishous corn fritters!
Thank you for sharing, Charity! I’m so glad you love this recipe.
Was worried to try this. But it turned out amazing. I cut the recipe in half since we are a small family. It was a super easy adjustment. We had some xtra batter I just dropped it in the oil and they made the best hush puppies. I can see so many options with this recipe! The only difference I want to make is add more honey. But I love honey .
Sounds good, feel free to add more honey next time. I’m glad that you enjoyed this recipe a lot!
YIKES! This recipe turned out so thick there was no coating the hot dogs in a nice even coating. Unfortunately left me scrambling for what to make for dinner. Will try a different recipe. Pretty bummed because it looked like a great recipe 🙁
Hi Kandice, I haven’t had that experience and it sounds like there may have been too much flour used. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
So, I was going to come here and say this recipe has no flavor. And then, as soon as I realized I still had a 4 lb bag of sugar sitting in a grocery bag untouched I said “you idiot” so. I don’t have a real review except, make sure you add the sugar!
Oh what a bummer! I hope you give it another try with the sugar.
This is the BEST corndog batter I have ever found. I tried it with less sugar the first time. It was better following the exact proportions of this recipe. The trick is the buttermilk. Note: did you know you can freeze buttermilk to use later? That’s what I do.
PS I make a batch and freeze them for later then zap in microwave for lunch at work. So easy and good.
Hi Betty! I’m so glad you love it! Thank you for sharing with us.
We loved these and froze and air-fried them a couple days later and they were perfect. Do you think we could use the oven to reheat them frozen so we could do a large batch for my sons birthday?? How hot and long do you think? Would they stay crispy?
Hi Jade! I think so but don’t think they will be as crisp. We’ve also sautéed them on a skillet until crisp on the outside.
They tasted great. Just the right amount of crunch. The only trouble I had was getting them to cook on both sides. After setting them in the oil the side up usually wouldnt stay rolled over. Perhaps I was getting to much bubbles in batter? I did burn my finger when trying to do that. Clumsy me!
I ended up with enough batter for allot more dogs. How long could it be stored?
Hi Alicia, we like to submerge the full corn dog at once; YOu may need a deeper pot and more oil to allow it to cook evenly.
I don’t know if this will help, but I use a deep fryer and in order to not lose the stick in the corn dog, and make it easier to turn, I attach a binder clip to the end haha 🤣 Maybe that will help with the turning and the burnt fingers!!
Thank you for this! I followed your recipe and directions to a T and the corn dogs were the best I’ve ever had! My husband and son gobbled them up and I’m going to freeze the rest to airfry another day.
That’s great to hear, Amber. I’m so glad they were a hit.
Ours came out soggy and not crispy. What did we do wrong? Oil was even at 350 degrees.
Hi Stephanie, I haven’t had that experience, I recommend retracing your steps to ensure there were no substitutions to your process or ingredients. I wish I could be more helpful!
Not “corn” enough. Rather bland. Tried adding more honey to sweeten it up a bit. That did not make it any better.
Edible
Hi Patrick, I wonder if it has to do with the type of corn meal used? I recommend fine cornmeal – the course one doesn’t work properly.
Made these yummy corn dogs last night EXACTLY as written. They are as good if not better than the ones they serve at the fair. People have to remember to follow the recipe and all the tips you give, Love all your recipes, Thank you for sharing them with us.
I’m so glad to hear these were a hit, Dave! Thank you so much for sharing that with me.
This was the first time I had corn dogs and actually I had to look it up in a dictionary when “corn dogs” were mentioned in a TV-show (Modern Family) I was watching.
Then I googled and found your brilliant website (and YouTube channel).
After watching your video (ps. your son is adorable like you!) I had to try making this “strange” food.
To say no more; it was so brilliant that you just made my day!
Thank you so much!
I’m so glad you discovered my blog and recipes, Malín! Thank you so much for sharing that with me. I hope you get to try and love more of my recipes soon!
Off topic, but I would love to know where you get your tops. Super cute shirts!
Thanks, Beth. Many of my clothes are ordered through stitch fix.
I don’t understand. I did this, and it’s dry and clumpy. Not at all dip-able. What gives?
Hi Stephanie! It sounds like you could have used too much flour, no enough liquid, or the wrong type of cornmeal. Look for “fine” yellow corn meal. Avoid “coarse” or “medium” ground cornmeal as that will be too large of granules and won’t work. I have found that if the cornmeal packaging doesn’t say what texture it is, most often it is finely ground. Also- be sure to measure your flour correctly.
I put only 1 cup of buttermilk substitute (milk and lemon juice) and the consistency of the batter was spot on for corn dogs. They are delicious
Thank you for sharing that with us, Sarah!
Dear Natasha please it would make our weeks if you could give us a bit of your time for an interview for our podcast. It can be done over email and it will not be shown to the public (just our ela teacher)
Can you email the details here in our Contact Form.
Can you make the corn dogs in the Airfryer? We love corn dogs and I can’t wait to try these!
Hi Patti! I have not tested that. I don’t know how this batter would hold up if not fried.
Thank you Natasha!! This helped my partner and I with a research podcast we are doing for school. We aim to inform the public of the best corn dog recipes. You have provided a fantastic source. Thank you from the bottom of our 8th grade hearts. You have inspired our ELA class to have a corndog party. We love you Natasha!!
Fun Fact: National corn dog day is the third Saturday in March!!
You’re welcome!
These are so good! My husband & I made them together & had so much fun. They actually kinda looked like yours! 👍 💗
How fun! I’m so glad you enjoyed this recipe.
Thanks for the recipe. You may want to fox yeh spelling or coarse. It should be coarse not course. Coarse refers to texture and course refers to a direction.
Hi Shelley, Thank you so much for that note! I totally meant to use “coarse”, but that’s my mistake; we’ll get it fixed!
Can I use skewers to make the corn dogs? Pls let me know!! Ty!!
Hi Viki, I haven’t tried it with skewered to say that will work. I imagine it may slide off a skewer. If you experiment, let me know how you liked the recipe.
I’m having some issues with the recipe. I haven’t substituted but for some reason the batter keeps falling off. The ones I did succeed with were a bit bland. I’m wondering if I’m using the wrong ingredients. I have yellow corn meal mix that I’m not sure if it’s the same thing as what I’m needing.
Hi Jennifer, make sure it’s a finely ground corn meal mix. If it is a course ground meal then it won’t work properly and the texture won’t be right.
Hi, thanks for the recipe. Can’t wait to try it! Just a little tip: coarse is the word for opposite of fine, not course. Sorry to be the grammar police, just trying to be helpful.
Thank you for the tip!
I actually made 2 batters, 1 for kids and 1 for adults. The one for adults I added 1 1/2 fresh roasted jalepeno peppers that i diced up super small and folded in. Let me just say this….OMG!!! Killer addition. Thank you!!! Your recipe is the bomb!!
Thanks, Dave! So glad to hear that you enjoy this recipe. The jalapeno addition sounds amazing!
Thanks for sharing this recipe! Made them today for the kiddos. My 5 y.o. gave me a big hug after eating one and said “thanks for making these!”. So I’ll say they liked them… haha.
That is the best when kids love what we parents make. That’s so great!
You need to go to the Midwest and try one, these are no where close to a fair. Disappointing.
These corn dogs are absolutely phenomenal! They’re even better than the fresh cooked ones from the state fair! I only give them five stars because six isn’t an option!
That’s so great! It sounds like you have a new favorite, Dennis!
Great recipe!! My husband said they taste “cornier” than the store-bought. My layer of cornmeal coating was not that thick however. I followed directions exactly but my my coating was really thin. Any suggestions?
Hi Susan, did you use a fine-grain corn meal? Using cornmeal that is course ground doesn’t work well for corndog batter. Also, I suggest watching the video tutorial to see where the difference might be.
We actually made 48 corn dogs with one batter recipe. I thought the batter was a little too thin. Next time I’ll reduce the milk quantity. But other than that it was perfect!!
Sounds good, I hope it becomes perfect on your next try!
Like someone else said I had to thin out a bit. Tip dredge in flour before dipping helps it stick and not slide off.
Thanks for sharing, Liz.
How much oil do you need for frying? Also, should you be heating the oil up on medium or low?
Hi Kelly, we poured 2-3” of oil into a large pot or dutch oven.
Hi Natasha
These where delicious 😋. My daughter had a fun time making them…only issue I find my batter kinda slide of the hotdogs even to fry. Any suggestions
Hi Cindy! Did you make any substitutions or leave out any ingredients? Also, make sure your oil is hot enough. and the pan you are using is not shallow. Handling the corn dogs too much can also cause the batter to flake off. You could try drying the hot dogs with a paper towel if there is excess liquid. I hope this helps.
Have you ever tried using this batter for shrimp. I have heard of corn dog shrimp.
Hi Gail! I have not but if you experiment, let us know how it turns out.
Hi!
I was wondering if you could replace the honey with anything.
Hi! I have not tested an alternative but I suppose you could leave it out or use sugar to sweeten it. You’d have to experiment with it. 🙂
Hi Natasha,
I’d like to make these for a party.
If I want to cut the hot dogs in half and skewer, do you think the coating will be a problem with the cut part of the hot dog because of moisture?
Thank you.
Hi Pat, I have only tried them whole, so I can’t advise. I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe!
Pat, I have made them with them cut in half with no issues. Just make sure they are dry with the paper towel. Love this recipe. Second time we made these with jalapeno olive oil and I added in my taco seasoning. So delicious!
Thank you so much for sharing that with us, Kim!
Hi Natasha ~ I tried this recipe last year and my family loved it! I’m trying to buy some cornmeal and was wondering if you have other options from Amazon that you can link. Thanks so much!
Hi H.K.! Yes, I have it linked in the recipe under the ingredients breakdown, but you can also find it HERE. I hope this is helpful!
So good, I did need to add a little more liquid than called for in the recipe.
Hi Kim! I’m glad you enjoyed it.
These were delicious! The batter clung to the hot dogs and cooked perfectly. It was so fun to watch the corn dogs sink in the oil, then float to the surface about 10 seconds later. And somehow they all turned over about halfway through to cook perfectly evenly on both sides.
I’m so glad it all worked out, Davey! Thank you so much for sharing that great feedback with us!
Alternative for cornmeal?
Can I use semolina instead?
We don’t get cornmeal here.
I haven’t tested that myself but it should work. One of my readers tried it and wrote this: “The recipe came out perfect and I was so happy to attempt this at home rather than buying it from the store. My little daughter asked for it and she was impressed. I didn’t have corn meal and instead used fine semolina and still came out great” I hope that helps!
If you can buy polenta – just get that and try to grind it finer (I used a coffee grinder for about 3 minutes per half cup). Did the trick.
I love the taste. However, I don’t seem to be able to get them crispy, even using the thermometer to maintain oil temperature. Suggestions?
Hi Cindy, I haven’t had that experience, I recommend retracing your steps to ensure there were no substitutions to your process or ingredients. I wish I could be more helpful!
Absolutely delicious! I found the dog to batter ratio a bit off though! Any tips for how to thicken up the end result of the batter?
Hi Jess, it could be a difference in how it’s measured. Also, make sure to use a finely ground corn meal. The course ground one will mess up the batter.
They are delicious I made they for dinner last night thank you for Sharing your recipe
You’re very welcome, John!
I was able to do 15 polish sausages and 8 regular hotdogs with 1 batch of this recipe! It is SOOOO TASTY. I will do it again for sure. Change nothing!
Polish sausages sound amazing! Thank you for sharing, Amy. I’m so glad you enjoyed this recipe.
I looked at my local grocery store for frozen corn dogs and they were $4.99 for 6 on sale. I bought a 24 pack of hot dogs at Sam’s and made my own corn dogs from your recipe. They are delicious. My son likes them better than the frozen. 🙂 Thank you for the recipe!
You’re welcome and I’m happy to hear that!
These corn dogs are very good, but it’s only my wife and I.
Can I freeze leftover dough to use another time?
Glad you love it, Mark. You can make these, cool them to room temperature then freeze them in a freezer-safe Ziploc bag. You can defrost in the refrigerator or for 30 seconds in the microwave then pop them in the air fryer or sautee them on a skillet until crisp on the outside. As for the batter, you can make the batter 1 to 2 days ahead if you want to. You can also store extra batter to fry something fresh the next day.
Hi Natasha. My corn meal doesn’t say what grind it is looks fine but not like corn flour. Could I substitute corn flour for cornmeal?
Thanks
Dan
Hi Dan, for this recipe to work correctly, it needs to be a finely ground corn meal like I have shown in the recipe ingredients photo.
Best corn dogs ever! Thank you for the recipe. Can I just put a lid over the oil in my dutch oven and use it to fry donuts in the morning? I used grapeseed/sunflower oil.
You’re welcome! I’m so happy you enjoyed it, Shannon! I bet that could work! That sounds like an excellent way to repurpose the oil.
Hello,
I followed your recipe.It was so nice, I was a very proud “chef”. I did not have buttermilk so I just added a tiny spoon of water and it turned out nice. Thank you
I’m so glad it worked out, B! Thank you so much for sharing that with me!
You can add 1 tablespoon of lemon juice or vinegar to 1 cup milk to make buttermilk. Let it sit for 10 minutes before using.
turned out great….but i think i would slightly pre cook the dogs first. tasted a little undone when i bit into them.
I Scott, Thank you so much for sharing that with me! I recommend ensuring your oil is not too hot to cook through. I hope you give it another try soon!
These are absolutely gorgeous, had no honey so I added a splash of Maple Syrup plus a big spoon of chopped up pickled Jalapenos (I love them in pretty much everything) and they got devoured before I got a second.
I had some left over batter spare so I decided to try something a bit out there, I grabbed a bar of dairy/milk chocolate, broke it into pieces, battered and deep fried. They went faster than the corn dogs 😀
Hi Carl, wow, that is quite different! Thank you for sharing. So glad you enjoyed this recipe.
They came out perfect. It was my first time making them. I loved your tip about using a drinking glass for dipping. You didn’t include the sugar in the ingredients, so I did 4 tbsp granulated. It seemed to work. Thank you!
Glad that worked out great, Erin! Thanks for your review and feedback.
what if i dont have the sticks? can i still do this another way?
Hi Scott, I haven’t tried it without the stick, I imagine it may work though, If you experiment, let me know how you liked the recipe.
way too much baking powder, should use 1 Tsp not 1Tbsp. Mine puffed up like pancakes, so I remade with less baking powder and then came out perfect. Maybe its a typo?
Hi Gary, the recipe is accurate and you need more because it is a very dense batter. Did you possibly use baking soda by mistake? Soda is 4x stronger than baking powder and does not substitute straight across.
I fixed this for my husband and I for supper. It was easy to fix and tasted wonderful! Thank you, Natasha 🥰
You’re very welcome, Victoria!
Ik leer het al en ik wil het Amerikaanse recept op computer zien ,hoe maakt u het Amerikaanse recept.
Hi Liza, you can see all of my recipes on this blog. Click the Recipes tab at the very top of the page. I hope this helps!
Hi Natasha
Could I use milk with some lemon or vinegar to make buttermilk
Cant seem to find it
Thanks
If you don’t have buttermilk, you can make your own by mixing milk and lemon. Here’s an example for reference, 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
I love visiting your site. All of your recipes I’ve tried have been delicious. You inspire me. I’m really proud of you. Keep up the wonderful work
Thank you! That is very kind.
Hi Natasha,
This recipe looks amazing and I am going to give it a whirl this week. I read that you can reheat in the microwave, air fryer or hot skillet. Any advice for reheating in an oven? If they turn out well for me this week I’d like to make 2 dozen ahead of time for my daughters birthday party – it would definitely be faster to reheat that many in the oven. (P.S. I have made many of your recipes – all delicious but my absolute fav is your fresh Vietnamese Spring Rolls with the two dipping sauces. Amazing)
Hi Anna, I haven’t tried it in the oven, but that may work well to reheat it. Ifhaven’tperiment, let me know how you liked the recipe.
I just tried reheating them in the oven and it worked great! I just defrosted them in the fridge and put them in the oven at 400 for 15 mins.
Glad to hear that, Maddie! Thank you for sharing that with us.
Did they re-crisp nicely? I’m also looking to make a large batch about a week or two before a party we are hosting.
They also reheat nicely in an air fryer or they can be sautéed on a skillet until crisp on the outside.
My grandchild love you home made corn dog
I make it with McLean Bavarian smokies( organic )
Delicious
That is the best when kids love what we moms make. That’s so great!
This is an excellent recipe. I have used it a few times and the honey is a really nice touch. I used those 70s cocktail sized hotdogs and they went down a treat. I was careful with the shape at the beginning but after the 20th, the shape didn’t really matter. Still delicious.
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
Hey, I had a question about one of the ingredients. What if we don’t have “corn meal” because the country I live in doesn’t have “corn meal” available. Could we substitute it with corn starch or anything?
Hi Rumaisa, for this recipe to work correctly, it needs to be a finely ground cornmeal like I have shown in the recipe ingredients photo.
In some countries, cornmeal is called polenta. I have only used instant polenta not the traditional ones.
Thank you so much for sharing that with us!
I tried this recipe tonight and they turned out delicious! The were sort of flat instead of round, though. How do I avoid that next time? Thanks!
Hi Courtney, it sounds like the batter may have been too thin (not enough dry ingredients or too much wet ingredients). Also, be sure the oil isn’t overly hot or too cool. Using a thermometer is highly recommended with frying because the wrong temperature can really adversely affect results.
I don’t have buttermilk. Would it still turn out okay if I use lemon/milk substitute?
Hi Shani, I haven’t tried anything else but keep in mind that the buttermilk is thicker than regular milk, which helps the batter form properly. If it’s too thin, it won’t stay on the sausage.
Hi Natasha, for some recipes that call for buttermilk I’ve substituted with milk and Greek yogurt, half of the volume of each. I know it’s worked amazing for waffles.
Thanks for sharing, June. That’s useful info.
My family loves these homemade corn dogs. The drinking glass technique is a big help. I will be making these more often.
That’s just awesome! Thank you for sharing your wonderful review, Shelly!
Every recipe we have made from you turns out perfect and absolutely delicious! This recipe is so good! My husband and I just love it so much! Are you able to refrigerate the left over batter and if so, how long do you think it would be good for?
Happy Holidays! =)
Hi and thank you for sharing your great review. Pasting this here from the post above: Make-ahead option – you can make the batter 1 to 2 days ahead if you want to. You can also store extra batter to fry something fresh the next day.
Deep fry Shrimp 21/25 P/D tail on, 6 at a time works perfectly. Same temp, flip over to golden brown on both sides 1 1/2min per side, 3 min tops, dip shrimp the same way you do corndog slow and easy while holding to tail. One more Smoked Polish sausage Kalbob 1″ in cut, stab with large toothpick, bake beans on the side
That sounds really good!
I’m doing corndogs as part of a thanksgiving meal (in the UK) for an American friend of mine who is homesick for American food. This recipe is excellent (just prepared a test batch)
This will be perfect for them! That’s so thoughtful! I hope you all love this recipe!
Hello! Do you think these would freeze well? How would you recommend reheating if so? Thanks!
Hi Jennie, Yes, these do freeze well.
Can I use corn flour instead of cornmeal?
Hi Clarissa, for this recipe to work correctly, it needs to be a finely ground corn meal like I have shown in the recipe ingredients photo.
These were the best corn dogs my family has ever eaten! Everyone loved them. The batter is simply perfect!
Thanks for your fantastic feedback, Erika!
Thank you so much for this superb corndog recipe. I used: all fresh ingredients, Oscar Meyer all-beef hotdogs; 10 per package, and safflower oil for deep frying. My husband loved them and said “don’t change anything” in the recipe. I had enough batter left over to make a least 4-6 more. This recipe is a keeper! Thanks again,
Rhonda
I’m so glad this was a hit, Rhonda! Thank you for sharing that awesome review!
Loved this recipe! Thank you so much! I’m a new baker/cook and I rely 100% on recipes from online to learn. This recipe is simple but a good way to practice. It also taste very good and l will be saving it as my favorite corn dog recipe.
I’m so glad you enjoyed it!! I always love it when my readers find to favorites! That’s so great!
Just made this recipe. It turned out fantastic!! I used powdered buttermilk then added the water to equal 1 3/4 c. Just a little watery but with a slight tweak it will be perfect. Thank you for the recipe!
You’re so welcome, Cathy! I’m glad you enjoyed this recipe.
Just like the fair. The honey was a great twist. I used some of the batter to dip pre-cooked bratwursts.
Hi Mark, that’s a good twist! Thanks for trying that out and glad you loved the result.
Can i just bake the batter for corn bread?
Hi Charlotte, I haven’t tried that myself to advise, but I bet that could work! One of my readers wrote: “. I made corn bread with the left over bater and it turn out nice. Will definitely make them again.” I hope this helps!
I spent today reading about health and nutrition and celebrated it by trying out this wonderful recipe with my family. Top notch! I confess I deleted the sugar and honey and substituted the milk for dark beer, but the preparation notes were good as gold. I used the excess to make pumpkin flower fritters with flowers fresh from the garden. Yum.
Hi Gabe, nice to know that the recipe was a success! Thank you so much for sharing your feedback with us.
I just mixed up my batter and it’s definitely too thick. What can I do to make it thinner? HELP! thanks
Hi Sarah, make sure to measure ingredients correctly so you don’t end up with too much flour. Also, if the corn dogs are not dipping properly, to thin out the batter, you can add buttermilk a little bit at a time until you reach your desired consistency. I hope you love the recipe!
Yummy! But I found they cooked a little better, for me, at 300°. They stayed nice and holden with the hot dog hot inside. Great light, fluffy crust! Will make again.
Hello Kim, thanks for sharing that with us. Great to hear that it turned out well!
The recipe was great. I left out the sugar, I mean, this is not a sweet dish and it already has honey which is much healthier. I also used 1/3 grits so the texture was crunchier/better.
I would have given this a 5 but the problem lies in the deep frying.
What they don’t tell you is you need a very deep, deep fryer. You actually have to be able to submerge the corn dog completely. After making several exploding corn dogs we cut up the remaining dogs so they were shorter and dipped them completely in the peanut oil and let them go after a few seconds. they worked perfectly and no longer exploded and shed off the coating.
Too bad the video didn’t work or we might have seen that from the beginning.
Hi Sally, you definitely want the corn dog fully submerged in oil and it’s a good idea to pre-meausure the length of the corndog with the stick to make sure your pot is large enough. I’m glad your mini corndogs worked out. Those are also fun to make.
Quite the review you have here. It’s common sense that you would need to fully submerge the corndog in order to properly cook it. Why would you need a video to tell you that? Would you expect a pancake to cook completely on both sides without flipping it? Unless you’re cooking in an oven or air fryer, it’s a pretty basic understanding that battered items need to come in direct contact with whatever cooking medium you’re using, whether that’s oil, a griddle or frying pan.
It’s common sense that you would need to fully submerge the corndog in order to properly cook it. Why would you need a video to tell you that? Would you expect a pancake to cook completely on both sides without flipping it? Unless you’re cooking in an oven or air fryer, it’s a pretty basic understanding that battered items need to come in direct contact with whatever cooking medium you’re using, whether that’s oil, a griddle or frying pan.