Corn Dog Recipe

  • 1 cup milk
  • 2 medium eggs
  • 1/4 cup oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/3 cups corn meal
  • 2/3 cup flour
  • 1 to 1-1/2 pounds hot dogs
  • flour for dusting (about 1/2 cup)
  • Hot Fat for Deep Frying
  • Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.

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  1. Warren says

    The batter is too thin and not sweet enough, add at least 1/4 cup more flower, after i doctered up this recipe, then it tasted fine.

  2. Lauren says

    i really enjoyed these
    so good i fried up the rest of the batter and ate it like that!
    i had to add more flour but it wasn’t too bad

  3. Jennifer says

    We don’t fry often. I was wondering if anyone has tried makeing a double batch of these and freezing them? If so, did you reheat them in the oven? Would the same batter work for chicken nuggets?

  4. Colin says

    What kind of hot fat did you use.
    My vegetable oil went from mushy flat dog with too cold to deep brown too hot, and all were too thin and greasy and the corncoating didn’t rise up into a cornbread coat like I get at the fair.

  5. Alison says

    To avoid frying, to save time and expense of popsicle sticks I just cut my hot dogs in half, put them in a muffin tin and pour the batter on top. Place in oven an it makes a corndog muffin.

      • Mrs Koehn says

        I made a sweeter than normal (honey) and a little extra flour cornbread and dumped them in a pan over a pack of hot dogs and baked it. Worked perfectly, and they just needed sliced out. Not as cute and fun, but so much easier and better for you than frying. :)

        • Fuzzy says

          Mrs. Koehn:

          I can’t resist a little fun poke here…”better for you than frying” – remember, we’re talking about hot dogs here…I don’t know that “healthy” is really in the equation! :)

          Have poked a little fun though – I do like your idea and might try it tonight…what temp did you bake?

          • Mrs. Parker says

            Hot dogs can be health(ier). Try kosher brands when they go on super sale, or go for an all chicken or turkey variety. Low sodium versions of all are usually out there. :) I personally prefur kosher, as we don’t eat a lot of beef, I stock up when they are 2-4-1 and they last us a while :)

  6. danny boy says

    ok i remember the way the greeks made them at hamburger palace in toronto, they used chicago 57 hebrew international pure pork beef wieners, the secret is a good dog, fresh hot oil and a 1 16th oval stick oh, and corn meal. my first entry, not bad I hope

  7. sarah says

    great recipe for my first corndog eating experience! i savored the delicious, sweet cornbread aroma while the corndogs cooled. i used local eggs (from a friend) and cornmeal (ground by a friend the old-school-mill-way), made all the difference i’m sure. and the dipping jar technique worked brilliantly — thanks hillbilly housewife!

  8. says

    This recipe needed 1 cup flower, not 2/3. I agree on the could use more sugar comments, I am going to use a sweet, strong beer instead of butter milk for my next batch.

  9. Jessi says

    I’m sorry for my ignorance, but do you need to cook the hot dogs before you fry them with the batter? or do they cook along with the batter D:?

    • Julie says

      No you don’t cook them beforehand. You do need to make sure they are dry though before you batter them.

    • Bryan says

      Hot fat is just that…Lard, Crisco…heat it until it is clear and melted, then it will be at the right temperature to fry. Even McDonald’s used to use big bricks of lard at the beginning of the week, then filter the oil every night to be used the next day. Then Monday they would start a new brick of Lard. This was before the “Health” kick started in the States and everyone started to get fat. Those French Fries were the best!

  10. Julie says

    I doubled the batched and added either sugar or honey and WOW!!! I don’t like hotdogs but will eat them this way!! I am looking forward to trying them baked!

    • The Hillbilly Housewife says

      Try two things: lower the temperature of the oil and SLOWLY lower the corn dog in. Both should help.

      • Fran says

        tried to heat up oil, slowly place into oil. didn’t work. start fine thenm split open. Taste great just don’t fry right. HELP

  11. Ron says

    Today I had the same problem as Fran and Soccerti batter exploded apart when put in the 375 oil dogs dry batter little thicker then pancake batter.Help Got to sell tomorrow need it to work. Thanks for any Help.
    P.S. I am using Wright corn dog batter.,Fair type batter.

  12. Ron says

    Well on Sat night I made a new batch up, but this time I use Ice cold water and I mean I used ice in the water then poured the ice cold water into the batter then mixed well, then put that batch in the refrigerator. On Sunday went to the event and tested some before we opened and they came out great, Opened up at 10am and sold corn dogs non stop all day and ran out of corn dogs by 4pm. Everyone loved them! and had a great day! Ice cold water is the trick to your Mix!! –> If this helped anyone Please let me know.

  13. Aurora says

    I’m going to try this recipe with buttermilk, organic hotdogs, and ice cold water and see if it makes it fool proof…

    Also if I have extra batter I think I’ll add diced onion and peppers for a hushpuppy-esque side dish…

    I’ll report back with results.

  14. Rotten Rick says

    I just WANTED corn dogs tonight … but didn’t have the patience for a recipe. SOOOO … I used a box of that JIFFY CORNMUFFIN mix … didn’t have enough oil to DEEP fry, so I cut the franks into quarters and DIPPED them into the batter and DROPPED them into 2″ of oil in a small pan. … CUTEST darn little ROUND corn dogs you ever did see! AND TASTED GREAT! Obviosly a bachelor from CA.

  15. giovanni says

    they were salty and flaky i must have something wrong, i was looking forward to a more sweet and smooth with just a little crunch.. batch went to trash can and now working on getting the right one thank you so much for the recipe 😀

  16. Joy says

    I followed the recipe exactly. My corn dogs had a gritty texture coating. I used dixie lily white corn meal, They fried up nice but tasted more like a hush puppies. . What happen ? :(

  17. Sarah says

    I liked this recipe. It was quick and easy and I had all the ingredients at home. All I added was a little more flour and sugar to make the consistency a little smoother and the flavor sweeter. My kids loved them!

  18. leese says

    I noticed some of the readers talking about their dogs splitting. I used to have that problem when I would make hotdog “taquitos” frying them rolled up in a corn tortilla.

    the problem was that my dogs were too good of a dog! the ones that “split when you cook them” are a no-no. I finally figuredx out that the 10 pack of O**** M**** brand wont split. they are safe.

  19. Amanda .R says

    Try this if you love cheese like I do. Instead of using a hotdog use cheese. Any kind you like. I prefer pepperjack or American block cheese cut into the same size as a hotdog. The cheese takes a little longer to melt if its cold so cut the cheese insert the sticks and let set at room temperature for 30 minutes. I LOVE CHEESE!!!

  20. ALICIA M says

    I read all the comments and used all of their advices. I made the best corn dogs and fried cheese sticks just like the ones they sell at the Mall!
    So, more flour, more sugar and ice water.
    Also, used the bullet to break up the cornmeal to make it finer! No more gritty taste! ENJOY!

  21. Julie says

    I’m sorry if I’m being dumb, but RE: ice water – add ice water INSTEAD of something else, or add ice water in addition to everything else?

    Made according to directions tonight, and they taste fine, but the batter split open as soon as it hit the oil (even after I turned the temp WAAAAY down).

  22. misty says

    i used sausage links instead of hotdogs and used blueberry honey instead of sugar awesome breakfast quick and very easy thank you. oh i used less cornmeal and more flour my kids loved these

  23. sue says

    Can you use jiffy cornbread muffin mix instead of cornmeal as a batter for potato cakes? I mean make patties (small ones) out of stiff mashed potatoes and dip in cornbread mix and a little milk; would that work?

  24. Traci says

    I want to make these one day ahead for my sons birthday party. I will be using vegetarian hot dogs. Can I fry them then put them in the fridge and then reheat in oven the next day? How long and what temp should I have them in the oven for?

  25. Linda says

    Thanks for the recipe! Made the corn dogs for lunch yesterday and put left over batter in the refrigerator until dinner tonight. Cut pieces of halibut and sprinkled with old bay and dipped it into the flour and batter. Delicious! Thanks!

  26. Florida redneck says

    You guys and gals are great. I sat here and read every one of your post and I think I’m ready to give it a try. great info and the breakfast recipe I pretty sure my kids will love.

  27. Nedelec says

    Problems with mine splitting while deep frying….anybody know the cause and how can I correct this problem? Thanks.

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