corn dogs

Homemade Carnival Corn Dogs

I’m trying to think back to the last time that I had corndogs. I think I was 19… maybe 18. They were the baby corn dogs. I went on one of my food kicks, and I just ate those for like a few months straight. They were fantastically awful. So good. I love awful food every once in a while. (Taco Bell is my favorite awful yet delicious food.)

These homemade corn dogs look awesome. I like that you know what’s going into the batter. 

I guess my main problem with corn dogs now is that fact that there is still hot dogs in them. I would go for the expensive hot dogs and probably the kosher kind. Mmmm. Those are the kind that makes that awesome little snap or pop when you bite into them. Obviously, choose what you like and can afford. Budgets are a real thing, and I respect them completely.

Thanks to Holly at Life in the Lofthouse for this great recipe!

Homemade Carnival Corn Dogs
Serves 10
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  1. 1 1/2 cups yellow cornmeal
  2. 1 1/4 cups all-purpose flour
  3. 1/4 cup sugar
  4. 1 Tablespoon baking powder
  5. 1/4 teaspoon salt
  6. 1 egg, beaten
  7. 1 1/2 cups buttermilk (regular milk works too)
  8. 1 Tablespoon vegetable oil
  9. 1 Tablespoon honey
  10. 1 (10 count) package Hot Dogs
  11. 10 wooden skewers or chopsticks
  12. 2 Quarts Vegetable Oil, for frying
  1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
  2. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
  3. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
  4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Cool Home Recipes
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Life in the Lofthouse.

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