Corn Dogs

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Corn Dogs


Ease of preparation rating: Hard
Yield: 4 portions



For the batter:

1.5 cups (350 ml) cornmeal

1.5 cups (350 ml) all-purpose flour

1 tablespoon (15 ml) baking powder

1 teaspoon (5 ml) baking soda

2 teaspoon (10 ml) sugar

1 teaspoon (5 ml) salt

4 eggs

1.5 cups (350 ml) buttermilk


For the corndogs:

4 jumbo hotdogs

3 quarts (2835 ml) vegetable oil for frying

Flour, for dusting


Special equipment:

Heavy skewers or popsicle sticks



For the batter:

In a medium bowl, combine cornmeal, flour, baking soda, baking powder, sugar, and salt, use a whisk to mix well.

In a separate bowl, combine eggs and buttermilk, use a whisk to mix well.

Add the wet ingredient mix to the dry ingredient mix and combine into a batter.

Put the batter into a high walled container deep enough to dunk the hotdog.

For the corn dogs:

In a very large pot, heat oil to 350 F (175 C).

Put the hotdogs onto skewers or popsicle sticks and dust them with an even layer of flour.

Submerge the hotdogs into batter for a complete coating.

Tap off excess batter.

Submerge corndogs in oil and fry for about four minutes.

Remove from oil, drain on a paper towel-lined plate and serve.

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