Corn Dogs

This Corn Dog Recipe is SUPER easy and tastes 1000X better than any store bought, fair or carnival variety because they are SO fresh with the BEST Corn Dog Batter!  

All  Corn Dog recipes are not created equal.  But THIS Corn Dog Recipe guarantees a buttery, warm, crispy outside giving way to pillowy breaded inside and juicy, savory meaty center.  Dunk your homemade Corn Dogs in the irresistible Honey Mustard Sauce and you have a case of can’t-can’t-stop-eating-deliciousness.  I’ve also included how to freeze and reheat corn dogs for the yummiest lunch, dinner or snack you ever sunk your teeth into. 

 

Corn Dog Recipe

Corn Dogs have been my guilty pleasure ever since I was old enough to attend grade school.

My mom packed our lunches every day except for the day I would circle on the school lunch calendar an entire month in advance – the day that two special words would make my heart swoon, the day that read: “Corn Dogs”

Corn Dog Recipe Day was the highlight of my month!  Thirty plus years later, they still make my heart swoon. I can’t decide whether it’s the delicious corn dog Batter or the juicy hot dog inside!

They make me yearn.

They make me drool.

They make me giddy.

They make me crave the deeply golden, crunchy, slightly sweet outside and the savory juicy inside.

And now, I can fulfill my corn dog cravings any time I want!  Once I realized how easy and delicious making Homemade Corn Dogs was, I couldn’t stop.  I have been indulging my guilty pleasure by making this Corn Dog Recipe for years, and I can promise they are every bit as savory, delicious and addicting as the best county fair dogs you have ever sunk your teeth into (Yes, the one fair food I seek out year after year after year).

I might even argue that they are better because they are CRAZY fresh (well as fresh as corn dogs can be) because you eat them immediately after they have been cooked so they are piping hot and crispy!  As Patrick said, “I hope people understand just how good these are!”

If you or your kids like corn dogs, PLEASE,  please try these because I know you will be in heaven:  Golden, crunchy, savory, juicy, corn dog heaven.

Where did corn dogs come from?

There is actually quite a bit of controversy around who invented the corn dog.  The oldest roots can be attributed to a German Texan, Stanley S. Jenkins who applied for a patent in 1927 for a breaded wiener fryer.  The story goes he was not finding success with his native German sausages so he “Americanized,” by adding batter to his wieners and fried them up!

Over the next 2 decades, multiple people claim their invention of the corn dog.  The Fletcher brothers that sold their corny dog at the state fair are among theses. Nevertheless, thank you Mr. Jenkins we appreciate your ingenuity!

Awesome, Crazy and Fun facts about my BELOVED Corn dog

• The Texas State Fair sells 630,000 corn dogs per season.
• Who knew eating corn dogs could be the answer to your financial woes?!  It is possible to win $2500 by eating corn dogs!  Head to the annual California State Fair, fill out an application
• In 2017, 284 corn dogs were eaten in Milo’s Corn Dog Eating Contest at the Sacramento State fair.
• A line of maple-scented corn dog related jewelry is available for purchase. Maple-scented corn dog necklaces and earrings are available for purchase starting at $28.00.  I can’t even…
• There is a national holiday for corn dogs!  Duh, these need to be celebrated – maybe just not with jewelry.  The first Saturday of March Madness, the NCAA basketball championship is always National Corn Dog Day.

corn dog batter

Corn Dog batter is made of pantry friendly ingredients so you can make these homemade Corn Dogs any time!  You will need:

• yellow cornmeal
• all-purpose flour
• granulated sugar
• baking powder
• one egg
• milk
• salt and cayenne pepper

Is cornmeal the same as cornflour?

Both are made of ground corn, but the difference is that corn flour is usually ground to a much finer texture than cornmeal.  You should not substitute corn flour for cornmeal in this Corn Dog recipe or you will not get quintessential Corn Dog texture.

Can I make these Corn dogs Gluten Free?

Yes! Substitute the all purpose flour with gluten free flour.  I like Red Bob’s Mill 1:1 flour.  Make sure you also use gluten free hot dogs.  Now you’re all set!

Where do I find the sticks to use?

I like to use long skewers for my Corn Dogs and cut them in half because I always have them on hand.  You can also use candy sticks, which you’ll find in the craft section at Walmart.  They are thinner than Popsicle sticks and work much better.

I don’t recommend Popsicle sticks because they are a little too wide and cause too large of a hole in the hot dog, which makes it easy for them to slip out.

HOW TO MAKE CORN DOGS

I’ve included detailed instructions in the recipe and tips and tricks below, but corn dogs are as easy as:

1. Mix batter ingredients together and refrigerate.
2. Rinse and dry hot dogs, then skewer.
3. Roll hot dogs in flour.
4. Dip hot dogs in batter.
5. Fry until deeply golden
6. Remove corn dogs with tongs and place on paper towels for draining.

TIPS FOR THE BEST HOMEMADE CORN DOGS!

• Make sure your batter is COLD. This will make it thicker and it will resist “melting” off into the oil before it firms up from frying.
• Roll your hot dogs well in flour – this helps the batter stick to the hot dog.
• To coat the hot dog in batter, I like to fill up a tall glass with batter that is a little taller than the hot dog, then dunk the hot dog in with the stick.
• The batter can take a little finessing to stick, but it will stick!

TIPS FOR FRYING CORN DOGS

• You will want to heat your oil in a large Dutch oven or something similar in size so your corn dogs have enough room to move around.
• I highly recommend a thermometer to ensure you have the correct temperature.  If your oil is too hot, then the corn dogs will cook on the outside but the hot dog will still be cold. If the oil is too cold, the corn dogs can fall apart.  You can still fry without a thermometer, but it may be be more trial and error.
• If you don’t have a thermometer, you can drop a piece of batter in the hot oil. When it rises to the top and turns golden, then the oil is ready.
• If it the piece of batter turns dark within a minute or so, your oil is too hot. You will have to reduce the temperature, wait, and try again.
• To prevent uneven corn dogs, I hold each corn dog in the oil for a few seconds to set the outside, then drop them in, one at a time. Thank goodness for the sticks!
• Only fry 2-3 corn dogs at a time so they cook evenly and so you have plenty of room to turn them over.
• Remove the corn dogs with tongs and place on paper towels for draining or serving platter so they stay crispy.  You don’t want them sitting in oil or the outside will become soggy.

WHAT OIL IS BEST FOR FRYING?

Not all oils are suitable for frying.  For this Corn Dog recipe, you will need to use an oil with a high smoking point.  My favorite for frying corn dogs is vegetable oil, but you may also use:

• Corn oil
• Peanut oi
• Soybean oil
• Safflower oil
• Canola oil
• Cottonseed oil
• Sunflower oil

How do I discard oil after frying?

Now for the aftermath of Corn Dogs – the oil.  You should never pour grease or oil down your drain because it will harden either immediately or eventually and clog your drains. Instead, you can:

1. Use a funnel to pour any remaining oil into an old can, jar or sealable container.  If using a can, place it in a freezer size bag and seal then throw it into the garbage.
2. Your area might also have a recycling center where they accept cooking fats and oils. You can find your local recycling center here 
3. You can also store the leftover oil in a sealable container like a jar or old milk carton and reuse it later.  Make sure you label the container so you know what you used it for.  You don’t want to fry something sweet in your corn dog oil just like you wouldn’t want to fry corn dogs in your fish oil!

CORN DOG VARIATIONS

• Flavor Profile:  You can mix up the flavor profile of the Corn Dogs, simply by changing the seasonings.  For example, you can omit the cayenne pepper for nutmeg.
• Vegetarian or chicken corn dogs:  You can use vegetarian, pork, chicken or any other hot dog variety to make these Corn dogs.  My favorite is beef for its juicy, beef flavor, but use whatever suits you!

• Mini Corn Dogs:  You can cut the hot dogs in half, or even thirds, to make shorter child size or snack size ones, that are called corn puppies- isn’t that cute?!
• Corn Dog Muffins:  I love these!  Grease a mini muffin tin with cooking spray.  Spoon 1 Tablespoon batter into each mini muffin cup, then place a 1″ section of hot dog in the middle of each cup.  Bake at 375 degrees F for 8-12 minutes or until cornbread is golden.  Cool for 5 minutes before removing from the pan.

What goes with corn dogs?

Every Corn Dog needs a dip – even as simple as ketchup and mustard.  They are also delightful with relish, cheese, barbecue sauce, and any type of aioli you can dream up.

But my favorite?!  Homemade Honey Mustard Sauce! It elevates these Homemade Corn Dogs into an entirely new realm of addicting –  its so good AND so easy!  Simply whisk together:

• mayonnaise
• honey
• yellow mustard
• Dijon mustard
• hot sauce

Then dunk in your Corn Dogs and taste the sweet and savory, golden crunchy delight!

What Sides for Corn Dogs?

Corn Dogs are fabulous with almost everything!  Make them a meal with just a salad and some fruit or serve them with:

• French fries
• Tater tots
• Potato chips
• Potato salad
• Baked potatoes or roasted potatoes (noticing a trend here?)
• Million Dollar Macaroni and Cheese
• Baked Beans 
• Roasted Broccoli, Cauliflower, or Asparagus
• Wedge Salad or Tomato Cucumber Salad
• Grape Salad or Fruit Salad or Strawberry Broccoli Salad
• Creamy Bacon Pea Pasta Salad, BLT Pasta Salad, Greek Pasta Salad or Cowboy Pasta Salad

How to Store corn Dogs

Store Corn Dogs in in an airtight container lined with paper towels in the refrigerator.  If stacking Corn dogs, place a piece of parchment paper in between the layers.

How Long are Corn Dogs Good For?

When stored correctly, Corn Dogs are good for 3-4 days in the refrigerator.

Can you freeze homemade corn dogs?

Yes!  Frozen homemade Corn Dogs, make a fabulous afternoon snack or fun dinner.  To freeze:

• Let corn dogs cool completely.
• Line them on a baking sheet without touching and place in the freezer until solid, about 1-2 hours.  This prevents the corn dogs from freezing together and getting squished.
• Place corn dogs in an airtight container or freezer bag, lined with paper towels.
• Label and freeze for up to 2 months.

How to reheat corn dogs:

• From Frozen:  Line Corn Dogs on a baking sheet.  Bake at 300 degrees F until heated through, about 15 minutes.
• From Refrigerated:  Line Corn Dogs on a baking sheet.  Bake at 300 degrees F until heated through, about 10 minutes.
• Air Fryer:  If you have an Air fryer, or deep fat fryer you can heat frozen corn dogs up in 7 minutes, cook at 390 degrees Fahrenheit.
• Dutch Oven:  Reheat in Dutch oven by frying the Corn Dogs again just as you cooked them!

Are corn dogs bad for you?

Corn Dogs are a treat at our house because they are deep fried.  If you are looking for ways to make them healthier, then consider trying to cook them in an air fryer (I haven’t tried this yet).  You can also switch the beef hot dog out for chicken, turkey or even vegetarian.

Speaking of corn Dogs, Can my dog eat them?

I am guilty of wanting my dog to enjoy all the delicious treats I do. According to American Kennel Club the biggest problem with hot dogs, though, is salt. For a 33-pound dog, they get more than their daily dose of salt from only half a hot dog.  Other worries are the added spices.

While corn is suitable for dogs, the batter has other ingredients that make it hazardous for dogs.  So, just ignore those sad puppy eyes and enjoy these Corn Dogs with all your human companions.

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©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

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Corn Dogs with Honey Mustard Sauce

This Corn Dog Recipe is SUPER easy and tastes 1000X better than any store bought, fair or carnival variety because they are SO fresh with the BEST Corn Dog Batter!  Corn Dogs have always been my guilty pleasure with their buttery, warm, crisp outside giving way to pillowy breaded inside and juicy meaty center.  And now you can indulge at home with this easy Corn Dog Recipe!  Dunk your homemade Corn Dogs in the irresistible Honey Mustard Sauce you have a case of can’t-can’t-stop-eating-deliciousness.

Servings: 12 corn dogs

Total Time: 35 minutes mins

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

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Ingredients

Batter

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• Dash of cayenne pepper
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk

Cooking

• Flour for coating corn dogs
• 1 quart vegetable oil for frying
• 1 package hot dogs 12 count
• 6 wooden skewers cut in half

HONEY MUSTARD SAUCE

• 1/2 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1-2 teaspoon hot sauce

Instructions

• In a large, bowl, mix cornmeal, flour, salt, cayenne, sugar and baking powder. Add milk and egg and whisk well, but don’t overmix. Refrigerate.
• Meanwhile, make the honey mustard sauce by whisking all the ingredients together, set aside.
• Line a baking sheet with paper towels (to transfer the corn dogs after frying). Rinse hot dogs and thoroughly pat dry with paper towels. Insert wooden skewers into hot dogs. On a plate or your countertop, dump out some flour and coat the hot dogs (in order to help the batter stick better).
• After batter has been resting for at least 10 minutes, heat oil in a large pot, or Dutch oven, until it reaches 350 degrees F. If you don’t have a thermometer, you can drop a piece of batter in. When it rises to the top and turns golden, then the oil is ready.
• When oil is hot, pat off any excess flour then dip/roll skewered hot dog into batter until completely covered. Sometimes this takes some finessing, but it will stick. I like to fill up a tall glass with batter that is a little taller than the hot dog, then dunk the hot dog in with the stick.
• Cook 2-3 corn dogs at a time until golden brown in color, about 3 minutes. Remove with tongs and place on paper towels for draining. Serve with honey mustard sauce.

Notes

How to freeze homemade corn dogs:

• Let corn dogs cool completely.
• Line them on a baking sheet without touching and place in the freezer until solid, about 1-2 hours.  This prevents the corn dogs from freezing together and getting squished.
• Place corn dogs in an airtight container or freezer bag, lined with paper towels.
• Label and freeze for up to 2 months.

How to reheat corn dogs:

• From Frozen:  Line Corn Dogs on a baking sheet.  Bake at 300 degrees F until heated through, about 15 minutes.
• From Refrigerated:  Line Corn Dogs on a baking sheet.  Bake at 300 degrees F until heated through, about 10 minutes.
• Air Fryer:  If you have an Air fryer, or deep fat fryer you can heat frozen corn dogs up in 7 minutes, cook at 390 degrees Fahrenheit.
• Dutch Oven:  Reheat in Dutch oven by frying the Corn Dogs again just as you cooked them!

Corn Dog Variations

• Flavor Profile:  You can mix up the flavor profile of the Corn Dogs, simply by changing the seasonings.  For example, you can omit the cayenne pepper for nutmeg.
• Vegetarian or chicken corn dogs:  You can use vegetarian, pork, chicken or any other hot dog variety to make these Corn dogs.  My favorite is beef for its juicy, beef flavor, but use whatever suits you!
• Mini Corn Dogs:  You can cut the hot dogs in half, or even thirds, to make shorter child size or snack size ones, that are called corn puppies- isn’t that cute?!
• Corn Dog Muffins:  I love these!  Grease a mini muffin tin with cooking spray.  Spoon 1 Tablespoon batter into each mini muffin cup, then place a 1″ section of hot dog in the middle of each cup.  Bake at 375 degrees F for 8-12 minutes or until cornbread is golden.  Cool for 5 minutes before removing from the pan.

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Corn dogs adapted from Allrecipes,   Honey Mustard from Carlsbad Cravings