Corndog Recipe

Whisk the dry ingredients: in a medium bowl combine 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix until evenly distributed.

Whisk wet ingredients: in a separate bowl or large measuring cup whisk 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.

Combine and rest: pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick and coat the back of a spoon; if it's too thick, add up to 1–2 tbsp buttermilk. Cover and refrigerate for 15 minutes to hydrate the cornmeal — this improves texture and helps batter cling to the hot dogs.

Prepare hot dogs: pat 8 hot dogs dry with paper towels to remove surface moisture (this helps the batter adhere). If using thicker sausages, you can trim them slightly so they are uniform in diameter.

Skewer: insert a wooden skewer into each hot dog lengthwise, leaving a 1–2 inch handle exposed. Do not push the skewer all the way through the tip — leave a little space so the stick holds securely.

Dust: lightly roll each skewered hot dog in 2 tbsp cornstarch, tapping off excess. The cornstarch helps the batter cling and reduces sliding in the hot oil.

Batter dipping technique: transfer chilled batter to a tall, narrow container (a pint glass works well) so you can submerge the hot dog. If batter has thickened in the fridge, stir briefly to loosen. Holding the skewer handle, dip the hot dog into the batter, twisting to coat evenly. Lift and let excess batter drip off for 5–10 seconds. If desired, for a thicker coat, dip twice: dip once, let set 10–15 seconds in the fridge, then dip again.

Heat oil

Pour 1.5 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning.

Fry in batches

Carefully lower battered hot dogs into the hot oil, working in batches of 2–3 depending on pot size so you don't overcrowd. Fry for 2.5–4 minutes, turning once with tongs or a slotted spoon, until the batter is golden brown and cooked through. Maintain oil temperature around 330–350°F (165–175°C) — reduce heat slightly if it browns too quickly.

Drain

Use tongs to remove corndogs and transfer to a paper towel-lined baking sheet or wire rack set over a sheet to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Serve the corndogs hot with ketchup and mustard on the side. For best texture, eat within 15 minutes of frying. Store any leftovers in an airtight container in the refrigerator up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.