Description
Crispy, golden, and perfectly sweet—this homemade corn dog recipe brings the magic of Disneyland right to your kitchen!
Ingredients
Units
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or whole milk)
- 2 large eggs
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 8 beef hot dogs
- 8 wooden skewers
- 2 quarts vegetable oil (for frying)
Instructions
- Heat the vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix buttermilk, eggs, honey, and 2 tablespoons of vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined. Let the batter rest for 10 minutes.
- Pat the hot dogs dry with a paper towel, then insert wooden skewers into each one.
- Pour the batter into a tall glass or jar (this makes dipping easier). Dip each hot dog into the batter, turning to coat evenly. Let any excess drip off.
- Carefully place the battered hot dogs into the hot oil, frying 2-3 at a time to avoid overcrowding. Cook for 3-5 minutes, turning occasionally, until golden brown.
- Remove from oil and place on a paper towel-lined plate to drain.
- Serve immediately with ketchup, mustard, or your favorite dipping sauce!
Notes
- For a thicker batter: Add a little more cornmeal if needed.
- For extra crispiness: Double-dip the hot dogs in batter before frying.
- Storage: Leftover corn dogs can be stored in the fridge for up to 3 days and reheated in an oven at 375°F for 10 minutes.