Homemade Corn Dogs

Corn dogs are a classic fair treat, and now you can make them at home! Mix together a quick cornmeal batter, dip the hot dogs, and fry!

Homemade Corn Dogs Recipe from @fifteenspatulas

It’s amazing how much of a role nostalgia plays with food, isn’t it?

When I make these homemade corn dogs, all I think about is how much I have always loved gnawing the extra little bit of cornbread batter off the bottom of the stick. Because corn dogs are really about the cornbread batter, don’t you think? The cornbread batter is very simple and takes less than 5 minutes to put together. Mix the dry ingredients, which includes cornmeal, flour, leavening, sugar, salt, and a little nutmeg:

Corn Dogs From Scratch

Always give the dry ingredients a little whisk to combine and evenly distribute the ingredients:

Corn Dogs from Scratch Recipe

Mix the dry ingredients with buttermilk and eggs, and be sure to leave some lumps so you don’t overmix:

corn dogs from scratch

Skewer your hot dogs on wooden sticks and roll the hot dogs in flour. Shake off any excess:

corn dogs from scratch

Transfer the cornbread batter to a tall glass and dip the floured hot dogs into the batter, coating it all over.

How to Make Corn Dogs

Fry the corn dogs at 350 degrees F for 3 minutes and serve alongside ketchup or mustard!

Homemade Corn Dogs from Scratch Recipe

Homemade Corn Dogs Recipe


  • 3/4 cup yellow cornmeal
  • 3/4 cup all purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 3/4 cup buttermilk
  • 2 eggs
  • 4 hot dogs
  • all purpose flour, for rolling
  • vegetable or peanut oil, for frying


  1. Preheat the fryer to 350 degrees F.
  2. To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg. In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may overmix). Transfer the batter to a tall glass.
  3. Skewer the hot dogs onto wooden sticks and roll the hot dogs in enough flour to coat, then shake the excess off. Dip the floured hot dogs into the tall cup of batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. Depending on size, you might need to make two or three batches. The corn dogs are ready when the exterior is golden brown.
  4. Serve the corn dogs with ketchup and mustard if desired, and enjoy!

Recipe very slightly adapted from August/September 2012 Issue of Cook’s Country. I thought nutmeg went better with the batter than cayenne, and I halved the recipe since 8 hot dogs was too much, using a slightly higher proportion of buttermilk.