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.

homemade corn dogs on a serving plate with ketchup and mustard

This post may contain affiliate links. Read my disclosure policy.

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.

If you enjoyed this video for corndogs, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). Thank you for subscribing!

bitten corn dog showing sausage and corn bread center

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.
corn dogs cooling on a wire rack

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
ingredients for corn dogs with corn meal, hot dogs and batter ingredients

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.

  1. Pat Dry Hot Dogs with paper towels to help the batter to stick better.
  2. Insert Sticks – skewer hot dogs make sure the length fits your pot)
  3. Dry Ingredients – whisk together cornmeal, flour, sugar, baking powder, and salt.
  4. Wet Ingredients – whisk together buttermilk, egg, olive oil, and honey.
  5. Combine Batter – pour wet ingredients into dry ingredients and whisk until blended.
  6. 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.
Step by step process for making corn dogs and batter

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.

step by step how to dip corn dogs and fry in oil

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:

different types of corn dog sticks

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.

a cracked corn dog next to a perfect corn dog

Common Questions:

Which cornmeal should I buy?

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.

Can I make this in a deep fryer?

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.

Do I need to coat in corn starch?

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.

What is the Right Oil Temperature for Frying?

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.

What is the best oil for frying?

Our favorite oil for frying is peanut oil. Canola oil is also a great option.

How to serve corn dogs?

Serve as a main course or snack with the classic dipping sauces of ketchup and mustard.

corn dogs on a platter served

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.

mini corn dogs on a plate

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.

Natasha's Kitchen Cookbook

Homemade Corn Dogs Recipe

4.99 from 261 votes
Author: Natasha Kravchuk
homemade corn dogs on a serving plate with ketchup and mustard
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.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

Ingredients 

Servings: 12 corn dogs

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:

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 label is only an estimate. We calculated 1 tsp of peanut oil per corn dog. 

Nutrition Per Serving

335kcal Calories41g Carbs10g Protein15g Fat4g Saturated Fat38mg Cholesterol403mg Sodium307mg Potassium2g Fiber8g Sugar96IU Vitamin A1mg Vitamin C101mg Calcium2mg Iron
Nutrition Facts
Homemade Corn Dogs Recipe
Amount per Serving
Calories
335
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
38
mg
13
%
Sodium
 
403
mg
18
%
Potassium
 
307
mg
9
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
10
g
20
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
101
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: corn dog, corn dogs recipe
Skill Level: Easy
Cost to Make: $
Calories: 335

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Shirley
    February 19, 2024

    Another note: the only yellow cornmeal found was self-rising. That’s what I used and omitted baking powder.

    Reply

  • Shirley
    February 19, 2024

    Natasha, your corn dogs were perfectly shaped. After I put one in oil at 350 degrees, the batter would flatten. After I turned it, I used tongs to press it into shape. What was I doing wrong?

    I love trying your recipes. You are an excellent cook!!

    Reply

    • Natasha
      February 20, 2024

      Hi Shirley, it sounds like the issue is either in step 4 or 5 – I find it helps to use a glass for an even coating of batter and also its important to hold the corndog at an angle initially to set the batter. If you haven’t already, I suggest watching the video tutorial in those moments to see if your method was different.

      Reply

  • Keen
    February 17, 2024

    I swear, I can NOT make a corn dog. This is the 5th recipe I’ve tried. I was really hoping on this one, because the batter looked thicker. The first one dropped in the oil, and puffed out twice the size it should be, and all lacy. The second one looked better, but ended up with the same thin crust as all the other recipes I’v tried. Taste is great, but it is not a corn dog like the ones I get at the fair.

    I converted all the cups to grams and weighed everthing, so it should have been right. I guess I have to wait until fair time 🙁

    Reply

    • Natasha's Kitchen
      February 19, 2024

      Did you by any chance use any substitutions with the recipes? 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.

      Reply

  • Samuel
    January 15, 2024

    Natasha!

    I had been wanting to try this recipe for a month now and finally had a chance to over this holiday weekend.

    These turned out so well, and my family were delighted with the airy, flavourful corndogs your recipe produces!

    Thank you for the recipe!

    Reply

    • NatashasKitchen.com
      January 15, 2024

      You’re very welcome, Samuel! Thank you for sharing that with us.

      Reply

  • Char
    November 27, 2023

    I’ve made this recipe a couple times before, and today I was just prepping my ingredients to make them for my kids afterschool. I thought it was only fair that I leave a review! These are awesome, enjoyed by everyone in my family! Crunchy and nutty from the cornmeal, with a touch of sweetness-perfection! This recipe made me enjoy corndogs. Thanks Natasha!

    Reply

    • NatashasKitchen.com
      November 27, 2023

      Thank you so much for sharing, Char!

      Reply

  • Kathy A
    November 8, 2023

    Can you make these gluten free/dairy free by replacing the flour with 1 to 1 gluten free flour and substitute buttermilk with dairy free buttermilk?

    Reply

    • NatashasKitchen.com
      November 8, 2023

      Hi Kathy! I have not tested those substitutes to advise.

      Reply

  • Randall Larkin
    October 3, 2023

    Can you freeze these corn dogs. I have grand kids that live these as afternoon snacks and they don’t always announce when they are coming over. So would be nice to be able to freeze. Thank you in advance

    Reply

    • NatashasKitchen.com
      October 3, 2023

      Hi Randall! One of my readers mentioned freezing these and then air-frying them a couple of days later and they were perfect.

      Reply

    • Linda Dauglash
      November 2, 2023

      Hi,
      These look delicious! Can you halve the recipe? Also, can you use substitute buttermilk (made with milk and vinegar) Thank you!

      Reply

      • Natashas Kitchen
        November 2, 2023

        Hi Linda, 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.You can definitly cut the recipe in half. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

        Reply

        • Linda Dauglash
          November 3, 2023

          Thank you, there are only two of us and we don’t drink buttermilk, hate to be wasteful. I really like the option to change the quantity, have never noticed it before. Thanks again can’t wait to try these.

          Reply

          • Linda Dauglash
            November 10, 2023

            I think screwed up, made 1/2 the batter with substitute buttermilk using lemon, dried hot dogs well, but two things, I used all beef, not turkey dogs. My oil was at 350 when I put in the first 3 but got hotter quickly. They browned very fast, the batter looked like it was supposed to in the video, but did not “rise” on the dogs, was very thin, I am thinking the beef dogs were the problem, to oily…any thoughts? Thank you

          • Natashas Kitchen
            November 10, 2023

            Hi Linda, it’s hard to say without being there, but substitutions usually are the culprits.

          • Linda Dauglash
            November 11, 2023

            I wondered about the buttermilk, have used substitute buttermilk without a problem, bit will have to try it..

          • Linda Dauglash
            December 8, 2023

            Yes it was the buttermilk, the consistency of the substitute is much thinner…corn dogs came out great!

  • Nope
    September 9, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 9, 2023

      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 .

      Reply

  • Dianna
    September 4, 2023

    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!

    Reply

    • Natasha's Kitchen
      September 4, 2023

      You’re very welcome, Dianna. That’s awesome to hear that your family loved it!

      Reply

  • Carmel
    September 2, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 2, 2023

      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!

      Reply

  • David Orme
    August 26, 2023

    Hi Natasha, bought white corn meal instead of yellow, will this work?

    Reply

    • Natashas Kitchen
      August 26, 2023

      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!

      Reply

  • Carolyn W.
    July 29, 2023

    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.

    Reply

    • NatashasKitchen.com
      July 30, 2023

      Hi Carolyn! Thank you for sharing your experience. I’m so glad you enjoyed the recipe!

      Reply

  • J Doma
    July 19, 2023

    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

    Reply

    • NatashasKitchen.com
      July 19, 2023

      Thank you for sharing that with us!

      Reply

  • Martina
    July 14, 2023

    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 (:

    Reply

    • NatashasKitchen.com
      July 14, 2023

      Hi Martina! Thank you for sharing. I’m glad you enjoyed the recipe.

      Reply

  • Debbie Ierano
    July 3, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 3, 2023

      Hi Debbie! That’s awesome. I’m so glad you came across this recipe. Thank you for sharing your experience.

      Reply

  • Rachel
    July 1, 2023

    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!

    Reply

    • Natashas Kitchen
      July 1, 2023

      That’s so great! It sounds like you have a new favorite, Rachel!

      Reply

  • Des
    June 13, 2023

    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

    Reply

    • Natasha
      June 20, 2023

      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.

      Reply

  • Jocelyn
    June 1, 2023

    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.

    Reply

    • NatashasKitchen.com
      June 1, 2023

      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.

      Reply

  • Yvonne Morales-Nolan
    May 29, 2023

    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.

    Reply

    • Natasha
      May 30, 2023

      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.

      Reply

  • Jocelyn
    May 22, 2023

    Great recipe! My kids loved them. Do you have a corn dog muffin recipe as well?

    Reply

    • NatashasKitchen.com
      May 22, 2023

      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!

      Reply

  • Charity
    May 9, 2023

    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!

    Reply

    • NatashasKitchen.com
      May 9, 2023

      Thank you for sharing, Charity! I’m so glad you love this recipe.

      Reply

  • Mikki MoonDream
    May 2, 2023

    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 .

    Reply

    • Natasha's Kitchen
      May 2, 2023

      Sounds good, feel free to add more honey next time. I’m glad that you enjoyed this recipe a lot!

      Reply

  • Kandice
    April 5, 2023

    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 🙁

    Reply

    • Natashas Kitchen
      April 6, 2023

      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.

      Reply

  • Ashlynn Jessop
    March 17, 2023

    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!

    Reply

  • Betty
    March 8, 2023

    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.

    Reply

    • Betty
      March 8, 2023

      PS I make a batch and freeze them for later then zap in microwave for lunch at work. So easy and good.

      Reply

    • NatashasKitchen.com
      March 8, 2023

      Hi Betty! I’m so glad you love it! Thank you for sharing with us.

      Reply

  • Jade Savage
    March 2, 2023

    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?

    Reply

    • NatashasKitchen.com
      March 2, 2023

      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.

      Reply

  • Alicia
    February 27, 2023

    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?

    Reply

    • Natashas Kitchen
      February 28, 2023

      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.

      Reply

    • Sarah R
      March 19, 2023

      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!!

      Reply

  • Amber
    February 22, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 22, 2023

      That’s great to hear, Amber. I’m so glad they were a hit.

      Reply

  • Stephanie Channon
    February 20, 2023

    Ours came out soggy and not crispy. What did we do wrong? Oil was even at 350 degrees.

    Reply

    • Natasha's Kitchen
      February 20, 2023

      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!

      Reply

  • Patrick
    February 9, 2023

    Not “corn” enough. Rather bland. Tried adding more honey to sweeten it up a bit. That did not make it any better.
    Edible

    Reply

    • Natasha
      February 10, 2023

      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.

      Reply

  • Dave O.
    February 6, 2023

    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.

    Reply

    • Natashas Kitchen
      February 6, 2023

      I’m so glad to hear these were a hit, Dave! Thank you so much for sharing that with me.

      Reply

  • Malín
    February 3, 2023

    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!

    Reply

    • Natashas Kitchen
      February 3, 2023

      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!

      Reply

  • Beth Smith
    January 21, 2023

    Off topic, but I would love to know where you get your tops. Super cute shirts!

    Reply

    • Natasha's Kitchen
      January 22, 2023

      Thanks, Beth. Many of my clothes are ordered through stitch fix.

      Reply

  • Stephanie
    January 15, 2023

    I don’t understand. I did this, and it’s dry and clumpy. Not at all dip-able. What gives?

    Reply

    • NatashasKitchen.com
      January 15, 2023

      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.

      Reply

  • Sarah
    December 27, 2022

    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

    Reply

    • NatashasKitchen.com
      December 27, 2022

      Thank you for sharing that with us, Sarah!

      Reply

  • CornDogEnthusiast
    December 4, 2022

    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)

    Reply

  • Patti
    December 3, 2022

    Can you make the corn dogs in the Airfryer? We love corn dogs and I can’t wait to try these!

    Reply

    • NatashasKitchen.com
      December 3, 2022

      Hi Patti! I have not tested that. I don’t know how this batter would hold up if not fried.

      Reply

  • CornDogEnthusiast123
    December 1, 2022

    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!!

    Reply

    • Natasha's Kitchen
      December 1, 2022

      You’re welcome!

      Reply

  • Lisa Phillips
    November 28, 2022

    These are so good! My husband & I made them together & had so much fun. They actually kinda looked like yours! 👍 💗

    Reply

    • NatashasKitchen.com
      November 28, 2022

      How fun! I’m so glad you enjoyed this recipe.

      Reply

  • Shelley
    November 26, 2022

    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.

    Reply

    • Natashas Kitchen
      November 26, 2022

      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!

      Reply

  • Viki Wickstrom
    October 12, 2022

    Can I use skewers to make the corn dogs? Pls let me know!! Ty!!

    Reply

    • Natashas Kitchen
      October 12, 2022

      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.

      Reply

  • Jennifer
    October 4, 2022

    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.

    Reply

    • Natasha
      October 4, 2022

      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.

      Reply

  • Laurie
    September 25, 2022

    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.

    Reply

    • Natasha's Kitchen
      September 25, 2022

      Thank you for the tip!

      Reply

  • Dave
    September 17, 2022

    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!!

    Reply

    • NatashasKitchen.com
      September 17, 2022

      Thanks, Dave! So glad to hear that you enjoy this recipe. The jalapeno addition sounds amazing!

      Reply

  • Seth
    September 6, 2022

    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.

    Reply

    • Natashas Kitchen
      September 6, 2022

      That is the best when kids love what we parents make. That’s so great!

      Reply

    • D
      September 29, 2022

      You need to go to the Midwest and try one, these are no where close to a fair. Disappointing.

      Reply

  • Dennis Hughes
    August 30, 2022

    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!

    Reply

    • Natashas Kitchen
      August 30, 2022

      That’s so great! It sounds like you have a new favorite, Dennis!

      Reply

  • Susan M.
    August 28, 2022

    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?

    Reply

    • Natasha
      August 30, 2022

      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.

      Reply

  • Marie-Eve
    August 28, 2022

    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!!

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Sounds good, I hope it becomes perfect on your next try!

      Reply

  • Liz
    August 14, 2022

    Like someone else said I had to thin out a bit. Tip dredge in flour before dipping helps it stick and not slide off.

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thanks for sharing, Liz.

      Reply

  • Kelly
    August 9, 2022

    How much oil do you need for frying? Also, should you be heating the oil up on medium or low?

    Reply

    • Natasha's Kitchen
      August 9, 2022

      Hi Kelly, we poured 2-3” of oil into a large pot or dutch oven.

      Reply

  • Cindy
    August 7, 2022

    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

    Reply

    • NatashasKitchen.com
      August 8, 2022

      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.

      Reply

  • Gail S
    August 6, 2022

    Have you ever tried using this batter for shrimp. I have heard of corn dog shrimp.

    Reply

    • NatashasKitchen.com
      August 6, 2022

      Hi Gail! I have not but if you experiment, let us know how it turns out.

      Reply

  • R.S
    August 5, 2022

    Hi!
    I was wondering if you could replace the honey with anything.

    Reply

    • NatashasKitchen.com
      August 5, 2022

      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. 🙂

      Reply

  • Pat
    July 28, 2022

    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.

    Reply

    • Natashas Kitchen
      July 28, 2022

      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!

      Reply

    • Kim Romine
      August 17, 2023

      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!

      Reply

      • Natashas Kitchen
        August 17, 2023

        Thank you so much for sharing that with us, Kim!

        Reply

  • H.K.
    July 26, 2022

    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!

    Reply

    • Natashas Kitchen
      July 29, 2022

      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!

      Reply

  • Kim Romine
    July 19, 2022

    So good, I did need to add a little more liquid than called for in the recipe.

    Reply

    • NatashasKitchen.com
      July 19, 2022

      Hi Kim! I’m glad you enjoyed it.

      Reply

  • Davey
    June 28, 2022

    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.

    Reply

    • Natashas Kitchen
      June 28, 2022

      I’m so glad it all worked out, Davey! Thank you so much for sharing that great feedback with us!

      Reply

  • Kk
    June 24, 2022

    Alternative for cornmeal?
    Can I use semolina instead?

    We don’t get cornmeal here.

    Reply

    • Natashas Kitchen
      June 24, 2022

      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!

      Reply

    • Byrnsey
      August 19, 2022

      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.

      Reply

  • Cindy
    June 23, 2022

    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?

    Reply

    • Natashas Kitchen
      June 25, 2022

      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!

      Reply

  • Jess
    June 20, 2022

    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?

    Reply

    • Natasha
      June 21, 2022

      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.

      Reply

  • John
    June 11, 2022

    They are delicious I made they for dinner last night thank you for Sharing your recipe

    Reply

    • NatashasKitchen.com
      June 11, 2022

      You’re very welcome, John!

      Reply

  • Amy M
    June 8, 2022

    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!

    Reply

    • NatashasKitchen.com
      June 9, 2022

      Polish sausages sound amazing! Thank you for sharing, Amy. I’m so glad you enjoyed this recipe.

      Reply

  • Helen
    June 5, 2022

    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!

    Reply

    • Natasha's Kitchen
      June 5, 2022

      You’re welcome and I’m happy to hear that!

      Reply

  • mark smetters
    May 23, 2022

    These corn dogs are very good, but it’s only my wife and I.

    Can I freeze leftover dough to use another time?

    Reply

    • Natasha's Kitchen
      May 23, 2022

      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.

      Reply

  • Dan
    May 17, 2022

    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

    Reply

    • Natashas Kitchen
      May 17, 2022

      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.

      Reply

  • Shannon J.
    May 14, 2022

    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.

    Reply

    • Natashas Kitchen
      May 14, 2022

      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.

      Reply

  • B
    May 6, 2022

    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

    Reply

    • Natashas Kitchen
      May 6, 2022

      I’m so glad it worked out, B! Thank you so much for sharing that with me!

      Reply

    • Adrienne T
      July 10, 2022

      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.

      Reply

  • scott sproat
    April 26, 2022

    turned out great….but i think i would slightly pre cook the dogs first. tasted a little undone when i bit into them.

    Reply

    • Natashas Kitchen
      April 26, 2022

      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!

      Reply

  • Carl
    April 21, 2022

    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 😀

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Hi Carl, wow, that is quite different! Thank you for sharing. So glad you enjoyed this recipe.

      Reply

  • Erin
    April 17, 2022

    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!

    Reply

    • Natasha's Kitchen
      April 18, 2022

      Glad that worked out great, Erin! Thanks for your review and feedback.

      Reply

  • scott sproat
    April 16, 2022

    what if i dont have the sticks? can i still do this another way?

    Reply

    • Natashas Kitchen
      April 16, 2022

      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.

      Reply

  • gary
    March 23, 2022

    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?

    Reply

    • Natasha
      March 26, 2022

      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.

      Reply

  • Victoria
    March 21, 2022

    I fixed this for my husband and I for supper. It was easy to fix and tasted wonderful! Thank you, Natasha 🥰

    Reply

    • NatashasKitchen.com
      March 21, 2022

      You’re very welcome, Victoria!

      Reply

  • Liza Yvonne Kramer
    March 10, 2022

    Ik leer het al en ik wil het Amerikaanse recept op computer zien ,hoe maakt u het Amerikaanse recept.

    Reply

    • Natashas Kitchen
      March 10, 2022

      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!

      Reply

  • L
    February 27, 2022

    Hi Natasha
    Could I use milk with some lemon or vinegar to make buttermilk
    Cant seem to find it
    Thanks

    Reply

    • Natasha's Kitchen
      February 27, 2022

      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

      Reply

  • Janet Viletta Ross
    February 21, 2022

    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

    Reply

    • NatashasKitchen.com
      February 21, 2022

      Thank you! That is very kind.

      Reply

  • Anna D.
    February 16, 2022

    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)

    Reply

    • Natashas Kitchen
      February 16, 2022

      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.

      Reply

      • Maddie
        March 24, 2022

        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.

        Reply

        • Natasha's Kitchen
          March 24, 2022

          Glad to hear that, Maddie! Thank you for sharing that with us.

          Reply

        • Holly F
          July 18, 2022

          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.

          Reply

          • NatashasKitchen.com
            July 18, 2022

            They also reheat nicely in an air fryer or they can be sautéed on a skillet until crisp on the outside.

  • Ana stampar
    February 11, 2022

    My grandchild love you home made corn dog
    I make it with McLean Bavarian smokies( organic )
    Delicious

    Reply

    • Natashas Kitchen
      February 11, 2022

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Jacqui Samo
    February 10, 2022

    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.

    Reply

    • Natashas Kitchen
      February 10, 2022

      Thank you so much for sharing that with me! I’m so glad you enjoyed it!

      Reply

  • Rumaisa
    January 26, 2022

    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?

    Reply

    • Natashas Kitchen
      January 26, 2022

      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.

      Reply

    • Jacqui Samo
      February 10, 2022

      In some countries, cornmeal is called polenta. I have only used instant polenta not the traditional ones.

      Reply

      • Natashas Kitchen
        February 10, 2022

        Thank you so much for sharing that with us!

        Reply

  • Courtney H
    January 24, 2022

    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!

    Reply

    • Natasha's Kitchen
      January 24, 2022

      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.

      Reply

  • Shani
    December 30, 2021

    I don’t have buttermilk. Would it still turn out okay if I use lemon/milk substitute?

    Reply

    • Natasha's Kitchen
      December 30, 2021

      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.

      Reply

      • June Simpson
        January 30, 2022

        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.

        Reply

        • Natasha's Kitchen
          January 30, 2022

          Thanks for sharing, June. That’s useful info.

          Reply

  • Shelly
    December 29, 2021

    My family loves these homemade corn dogs. The drinking glass technique is a big help. I will be making these more often.

    Reply

    • Natashas Kitchen
      December 29, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Shelly!

      Reply

  • Anna and Casey
    December 14, 2021

    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! =)

    Reply

    • Natasha
      December 14, 2021

      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.

      Reply

  • Julian
    December 4, 2021

    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

    Reply

  • matt
    November 23, 2021

    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)

    Reply

    • Natashas Kitchen
      November 23, 2021

      This will be perfect for them! That’s so thoughtful! I hope you all love this recipe!

      Reply

  • Jennie
    October 6, 2021

    Hello! Do you think these would freeze well? How would you recommend reheating if so? Thanks!

    Reply

  • Clarissa
    September 30, 2021

    Can I use corn flour instead of cornmeal?

    Reply

    • Natasha
      September 30, 2021

      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.

      Reply

  • Erika Esterbrook
    September 28, 2021

    These were the best corn dogs my family has ever eaten! Everyone loved them. The batter is simply perfect!

    Reply

    • Natasha's Kitchen
      September 28, 2021

      Thanks for your fantastic feedback, Erika!

      Reply

  • Rhonda Erickson
    September 18, 2021

    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

    Reply

    • Natashas Kitchen
      September 18, 2021

      I’m so glad this was a hit, Rhonda! Thank you for sharing that awesome review!

      Reply

  • Annie A
    September 15, 2021

    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.

    Reply

    • Natashas Kitchen
      September 15, 2021

      I’m so glad you enjoyed it!! I always love it when my readers find to favorites! That’s so great!

      Reply

  • Cathy
    September 12, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 13, 2021

      You’re so welcome, Cathy! I’m glad you enjoyed this recipe.

      Reply

  • Mark Lueken
    September 6, 2021

    Just like the fair. The honey was a great twist. I used some of the batter to dip pre-cooked bratwursts.

    Reply

    • Natasha's Kitchen
      September 7, 2021

      Hi Mark, that’s a good twist! Thanks for trying that out and glad you loved the result.

      Reply

  • charlotte ferguson
    September 4, 2021

    Can i just bake the batter for corn bread?

    Reply

    • Natashas Kitchen
      September 4, 2021

      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!

      Reply

  • Gabe
    September 1, 2021

    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.

    Reply

    • Natasha's Kitchen
      September 2, 2021

      Hi Gabe, nice to know that the recipe was a success! Thank you so much for sharing your feedback with us.

      Reply

  • Sarah
    August 20, 2021

    I just mixed up my batter and it’s definitely too thick. What can I do to make it thinner? HELP! thanks

    Reply

    • Natasha
      August 21, 2021

      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!

      Reply

  • Kim
    July 27, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 28, 2021

      Hello Kim, thanks for sharing that with us. Great to hear that it turned out well!

      Reply

  • Sally
    July 23, 2021

    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.

    Reply

    • Natasha
      July 23, 2021

      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.

      Reply

    • Jess
      October 21, 2022

      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.

      Reply

    • Jess
      October 21, 2022

      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.

      Reply

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