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
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.