Corn Dog Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until homogenous.

Combine wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly, then whisk in 1 cup buttermilk and 1 tbsp vegetable oil until combined.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until combined. The batter should be thick enough to coat a hot dog but still pourable; if too thick, add 1-2 tbsp milk, if too thin add 1-2 tbsp flour. Let the batter rest for 10 minutes at room temperature to hydrate the cornmeal.

Prepare hot dogs

Pat the hot dogs dry with paper towels. If using larger hot dogs, split them in half lengthwise or leave whole depending on size. Insert a wooden skewer into the center of each hot dog, leaving about 2 inches of stick exposed for holding. Wipe off any moisture from the exposed stick.

Dust with cornstarch

Place 2 tbsp cornstarch in a shallow bowl or plate. Roll each skewered hot dog in the cornstarch to coat evenly and shake off excess. The cornstarch helps the batter adhere to the hot dog.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer so you have 2–3 inches of oil depth. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle and brown moderately within 45–60 seconds.

Batter the hot dogs

Transfer the rested batter into a tall glass or deep container (this makes dipping easier). Hold a prepared skewered hot dog by the stick, dip it straight down into the batter, and lift it out while turning to allow excess batter to drip off. The goal is an even coating about 1/8–1/4 inch thick.

Fry in batches

Carefully lower the battered hot dog into the preheated oil. Fry 2–3 corn dogs at a time (do not overcrowd) for 3–4 minutes, turning occasionally for even browning, until the coating is golden brown and cooked through. Maintain oil temperature at 325–350°F (160–175°C); reduce heat slightly if browning too quickly.

Drain and keep warm

Use a slotted spoon or tongs to transfer cooked corn dogs to a wire rack set over a sheet pan or paper towels to drain for a minute. Keep finished corn dogs in a warm oven (200°F / 95°C) on the rack while frying remaining batches to keep them crisp.

Final check

Trim any excessively long batter drips for presentation, and return corn dogs to the oil for 15–30 seconds if you find the center is undercooked. Let rest 1 minute before serving so internal temperature stabilizes.

Serve corn dogs hot with mustard and ketchup on the side for dipping. Optionally slice into halves on the diagonal for easier sharing.