This homemade corn dog recipe comes with a simple list of ingredients and easy to follow step-by-step instructions with photos. The corn dogs are delicious – my boys regularly beg me to make them and I always find myself commenting how surprisingly easy they are to make!
In this recipe I will show you what you need to make corn dogs, how to dip the corn dogs into the batter and how to fry them perfectly at the correct temperature.
Corn Dog recipes seem to vary in terms of sugar content and I had to play around with the correct amount of sweetness. The recipe I followed initially had double the amount of sugar that I use in this recipe as well as a good measure of honey! I have since dropped the honey as my boys found the initial recipe to sweet, so now we only use a small amount, 1/8th of a cup, of sugar and it tastes much, much better!
There are a few helpful tips when making corn dogs so let’s go through those!
- Before you start anything, make sure that the total length of the sausage plus skewer will it into the pot that you will fry them in. If they don’t fit, trim the skewers or trim off a little of the vienna and make slightly smaller corn dogs.
- Next, before you coat the sausages in the mixture, make sure that the sausages are dry. Dab them with paper towel but make sure they are dry otherwise the mixture will not stick to the sausages and simply slip off.
- Then, the next trick is to make sure your oil is the right temperature. You don’t want it too hot otherwise your corn dogs will burn and you don’t want it too low such that your batter takes too long to brown. The correct temperature to fry corn dogs is around 350°F or 177°C. Don’t let it go over 360° F (182° C) or below 335° F (168 °C). At the correct temperature, the corn dogs will brown within 1-2 minutes.
Quick overview of ingredients used to make corn dogs:
- Vienna’s / sausages – any will work, beef, chicken, or cheese grillers, any hot dog will work.
- skewers
- corn meal (maize meal) and flour – this forms the base of the batter
- caster sugar – to add a little sweetness
- buttermilk – adds moisture and helps to bind ingredients.
- egg – helps to bind the ingredients and adds moisture too.
- vegetable oil – in the batter, it helps to fluff it up and add moisture; we also use 3-4 cups oil for frying the corn dogs
- baking powder – helps the batter to rise and form air pockets creating a fluffy batter!
- salt – to add a little flavor
- ketchup / Tomato Sauce and mustard to serve
How to Make Corn Dogs (Step by Step with Photos)
Add all ingredients to a mixing bowl and mix until well combined.
Transfer the batter to a tall glass or jug long enough to fit the sausage. Dip sausage in at an angle.
Twist as you remove the sausage from the batter – this helps to coat the entire sausage, covering any spots that may have been missed!
The batter should easily stay on the sausage on not slide off!
Make sure the oil is the correct temperature (350°F or 177°C) and then dip the top end into the oil first, seal it and then gently lower the rest of the corn dog into the oil. My pot was about 24cm wide (9.5 inches) and I used 4 cups of oil.
Brown for 1-2 minutes. Remember to rotate the corn dog so it browns evenly – I use two wooden skewers and grab the sides of the corn dog to move it.
Place the fried corn dogs on some paper towel whilst they are cooling.
Make sure a hungry child is near – they are never too far away!! Grab camera and take picture of child in 7th heaven eating his favorite food!
I used cheese grillers for my corn dog sausages and they add an extra flavor to the mix!
With any trimmed pieces of sausage, I usually make mini corn dogs which are such a hit and easy to coat when you only have a little batter left.
Perfect bites for kids parties! Mini Corn dogs!
Serve corn dogs with ketchup (tomato sauce) and mustard!
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Easy Homemade Corn Dogs Recipe (step-by-step)
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield: 8–10 corn dogs 1x
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Homemade corn dog recipe with a simple list of ingredients and easy to follow instructions. Your kids, big and small, will love these corn dogs and beg you to make more!
Ingredients
For the Corn Dogs
- 8 Vienna’s / sausages
- 8 wooden sticks / skewers
- Oil for deep frying (Sunflower or Canola is good – I used 4 cups in my pot)
- Ketchup / Tomato Sauce and Mustard
Batter Ingredients
-
- 1 ½ cups corn meal (maize meal) (fine)
- 1 ¼ cups flour
- 1/8 cup caster sugar (granulated sugar)
- 1 ¾ cups buttermilk
- 1 egg
- 1 tablespoon vegetable oil
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
Method:
- Pour approximately 3-4 cups of oil into a deep pan or pot. My pot was about 24cm wide (9.5 inches).
- Heat the oil to approximately 175° C or 350 °F over medium to high heat.
- Thread the sausages onto the sticks.
- Make the batter by combining all ingredients together and mixing for 1-2 minutes until well combined.
- Pour the batter into a tall glass or jug – ideally something the same height as the sausages. Now dip the sausage into the mixture and then twist as you pull the sausage out of the mixture which helps to coat the whole sausage. (see photos)
- Quickly but carefully lower the sausage into the hot oil. Start with lowering the top end of the sausage into the oil first to seal it, then gently lower the rest and let go of the stick and allow the batter to brown.
- Cook for 2 minutes per side or until beautifully browned. I use two wooden skewers to grab hold of the sides of the corn dog and gently rotate them once one side has browned.
- Cook 3-4 at a time but not more than that as too many cold sausages in the pot at once may start to reduce the temperature of the oil.
- Scoop the corn dogs out using tongs. Allow to cool on some paper towel for 2-3 minutes before eating.
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