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Homemade Corndogs are a fun and nostalgic treat perfect for game day, parties, or a tasty snack. Juicy hot dogs are dipped in a sweet and savory cornbread batter, then fried to golden perfection.
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Ingredients
For the Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
For the Corndogs:
- 8 hot dogs
- 8 wooden skewers or sticks
- Oil for frying (vegetable or canola)
Instructions
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- Prepare hot dogs: Pat dry the hot dogs and insert wooden skewers lengthwise, leaving a handle for dipping and frying.
- Make batter: In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients until smooth. The batter should be thick enough to coat the hot dogs—add a bit more flour if too thin.
- Heat oil: Fill a deep pot or fryer with 2–3 inches of oil. Heat to 350°F (175°C).
- Dip hot dogs: Pour batter into a tall glass for easy dipping. Dip each hot dog into the batter, covering completely. Let excess drip off.
- Fry: Carefully place battered hot dogs into hot oil. Fry in batches for 3–5 minutes, turning occasionally until golden brown and crispy.
- Drain: Remove and drain on paper towels.
- Serve: Enjoy warm with mustard, ketchup, or your favorite dipping sauces.
These homemade corndogs have a crispy, golden crust with juicy hot dogs inside—a perfect crowd-pleaser for any casual gathering.
