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Corn Dogs Recipe


deep fried corn dogs with mustard
Photo: Diana Rattray
These hot dogs are wrapped in cornmeal batter and deep fried.  Use standard size hot dogs, cocktail wieners, or little smoked sausages for this recipe.


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • oil or shortening for deep frying
  • 1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
  • wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs


In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.

Heat oil in the deep fryer to 360°.

Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs.

Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly.

Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown.

Drain on paper towels or heavy brown paper.


See Also

Pigs in a Blanket

Related Video
How to Make Deep-Fried Corn Dogs

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