Do you know the easiest way to win the hearts of your children? Corn dogs is the answer at my house. Not the gross ones out of a box, but homemade, all beef corn dogs. Even I, who could say no to a hot dog any day of the week, had a hard time resisting this super fun food. My kids thought I was the coolest Mom when I made these–and I have to say my hot-dog-loving husband was not too sad himself! These would be super fun to serve at a birthday party or a family get together. Once the batter is all made, they really come together really quickly. You could even fry them ahead of time and keep them warm in the oven on a cookie sheet until ready to serve (although they won’t be quite as crispy and yummy). I love the tip I found online about putting the batter in a mason jar. It really made for easy clean up and a much simpler way to dip the dogs. I hope you enjoy these as much as we did 😉

Homemade Corn Dogs
  1. 3/4 c. flour
  2. 1/2 c. corn meal
  3. 1 T. baking powder
  4. 1 t. salt
  5. 1/4 t. baking soda
  6. 1/4 t. cayenne pepper
  7. 1 egg
  8. 3 T. sugar
  9. 3/4 c. milk
  10. 6 beef franks
  11. 4 T. cornstarch (for dredging)
  12. Skewer or sticks
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  1. Pour your oil in a cast iron skillet, dutch oven, or deep fryer. Heat over medium-high heat until your thermometer reads 375F. Test the oil by putting a drop of the batter in the oil. When it rose to the top, I knew it was ready). In a medium mixing bowl, whisk together the flour, yellow corn meal, sugar, baking powder, salt, baking soda and cayenne. In a large bowl whisk the one egg and whole milk. Then add the dry ingredients to the wet ingredients all at once, mixing until just combined. The mixture will look a lot like pancake mix. Don’t over-mix and let it rest for 10 minutes. Note: I found it easiest to transfer the mixture to a skinnier cup. While your batter is resting, lay your cornstarch on a baking sheet or big plate. Place each hot dog on a skewer and roll in the cornstarch, being sure to pat off any excess. Then quickly dip the hot dog in and out of the batter. Immediately place the corn dog in the hot oil. Be careful! The oil will be hot and may splash back at you. Cook until the coating is golden brown, 4-5 minutes. Remove with tongs and place on paper towels for draining.
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