Combo Corn Dog Recipe

Trim and skewer

Pat hot dogs and sausage links dry with paper towels. For every two of the eight hot dogs, optionally insert a cheddar stick into the middle lengthwise to make a cheese-filled corn dog: slice a thin channel along the length (do not cut through), insert a 1/2" cheese strip, then press closed. Insert wooden skewers into the center of each hot dog or cheese-stuffed hot dog lengthwise, leaving 2–3 inches of skewer exposed for a handle. If using sausage links, skewer them similarly.

Set skewered dogs on a baking sheet and chill in the refrigerator for 10–15 minutes to help batter adhere.

In a large bowl combine 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Whisk to evenly distribute the dry ingredients.

In a separate bowl whisk together 1 cup buttermilk, 1 large egg, 2 tbsp melted butter and 1 tsp yellow mustard until combined.

Pour wet ingredients into dry and stir just until combined. The batter should be thick and coat the back of a spoon — if it seems too thick, add up to 2 tbs more buttermilk; if too thin, add 1–2 tbs flour. For extra crispness, fold in 1 tbsp cornstarch.

Transfer batter into a tall narrow glass or jar (approx. 16 oz) to make dipping easier. Keep chilled hot dogs in the fridge until ready to coat.

Heat 1.5 cups oil in a deep, heavy skillet or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and float steadily but not burn.

Set up a dredging station: 1) 1/2 cup flour in a shallow bowl for dredging, 2) 2 eggs beaten with 2 tbsp milk in another shallow bowl for egg wash, 3) batter in the tall glass. Pat each skewered hot dog lightly in flour, shaking off excess — this helps the batter adhere.

Dip the floured, skewered hot dog into the batter glass. Twist while lifting to achieve an even, thick coating. If batter slides off, quickly dip the floured dog into the egg wash then back into the batter for better adhesion.

Carefully lower the coated dog into the hot oil, holding the skewer. Fry 3–4 minutes, turning once with tongs if necessary, until the outside is golden brown and a thermometer inserted into the hot dog reads 140–160°F, or until the batter is crisp and the cheese (if included) is soft. For cheese-filled dogs, fry slightly longer (3.5–4.5 min) and avoid oil temperatures above 360°F to prevent cheese leakage.

Work in batches to avoid crowding; keep finished corn dogs on a wire rack over a baking sheet to drain and stay crisp. If the outside darkens too quickly, lower heat slightly.

If desired, blot excess oil with a paper towel. Serve hot with yellow mustard, ketchup and pickle relish on the side. For a combo platter, present a mix of plain hot dog corn dogs, cheese-filled corn dogs and sausage corn dogs.

Estimate 1 corn dog per person as a snack or 2 per person for a fuller serving. Provide napkins — these are best eaten hot.