Homemade Corn Dogs

(from cokerlj’s recipe box)

Makes 8 corn dogs (I think you could make more with the amount of better this makes.)

I took the original recipe and combined it with another I had. It turned out amazing!

To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.

Source: Cook's Country August/September 2012 (from RecipeThing)adapted by Linda Coker

Categories: KIDS STUFF!, Sandwiches, Snacks


  • 1 1/2 cups yellow cornmeal
  • 1 1/3 cups all-purpose flour
  • 1/2 cup additional flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 heaping tablespoons sugar ...more if you like sweeter batter
  • 1 tablespoon vegetable oil
  • 2 tablespoons honey
  • 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 8 hot dogs
  • 8 heavy duty skewers (make sure they are short enough to fit down in dutch oven, I had to cut mine shorter)
  • 2 inches vegetable oil in bottom of a heavy dutch oven


  1. First I made sure that my wieners were cooked and warm prior to working with them.

  2. Whisk cornmeal, 1 1/3 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl.

  3. Mix together buttermilk, eggs, vegetable oil, and honey until incorporated.

  4. Combine wet ingredients with dry ingredients. If the batter is too thick, stir in milk until it is the consistency of a thick pancake batter.

  5. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess.

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  9. Thread hot dogs lengthwise onto eight 8-inch skewers.

  10. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.

  11. Stir batter to recombine, then transfer some of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter, twirling as you lift up and out of batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 2-3 more hot dogs.

  12. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack.

  13. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Place on paper towels to drain.

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