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Now you don’t have to wait to enjoy State Fair Corn Dogs! Skewered hot dogs are dipped in a cornmeal batter then fried to a golden brown.
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Corn Dogs
This is one of my kids’ favorite recipes! Although store-bought corn dogs will do in a pinch, these corn dogs are soooo much better!
It may not surprise you that corn dogs are a very American cuisine. It is said that the name comes from the fact that the fried batter looks like an ear of corn. There are several claims about who to credit the invention to – regardless, my family (and many others) thank them for their delicious discovery!
Whether you serve this recipe for a quick lunch or dinner, note that the batter is best the day it is made – so plan on using it up within 24 hours or discard any leftover batter.
Now that you don’t have to wait for the state or county fair to indulge in this deliciousness, let me show you how easy these corn dogs are to make …
Corn Dogs Recipe
- yellow cornmeal
- all-purpose flour
- granulated sugar
- baking powder
- salt
- large egg
- milk
- oil for frying
- hot dogs
How to make Corn Dogs
Time needed: 20 minutes
How to make Corn Dogs
- Prepare batter.
In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in eggs and milk.
- Preheat oil and skewer hot dogs.
Preheat oil in a fryer or deep saucepan until it reaches 375°F. Insert wooden skewers into one end of the hot dog, leaving enough of the skewer to hold onto.
- Coat hot dogs.
Place about 1/4 cup of flour in a pie plate or zip-top bag and roll the hot dogs in flour to coat. Shake off excess flour. Put the cornmeal mixture in a tall glass and dip the hot dogs into the batter, coating well. Let excess batter drip back into the cup.
- Fry.
Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes. Flip if necessary to get even browning.
- Serve.
To serve, dip in ketchup, mustard – or your favorite condiments!
Recipe Notes
- You can also make these corn dogs ahead and freeze them. Place them on a baking sheet in a single layer in the freezer until completely frozen, then transfer them to an air-tight freezer-safe container or a zip-top bag. Freeze for up to two months.
How to reheat from FROZEN
- MICROWAVE – Heat on HIGH for 55-60 seconds or until heated through.
- OVEN – Put the corn dogs on a baking sheet in a preheated 400°F oven for about 20 minutes, or until heated through.
- AIR FRYER – Preheat your air fryer to 400°F. Cook corn dogs for 10-12 minutes or until heated through.
How to reheat from THAWED
- MICROWAVE – Heat on HIGH for 30-35 seconds or until heated through.
- OVEN – Put the corn dogs on a baking sheet in a preheated 400°F oven for about 10 minutes, or until heated through.
- AIR FRYER – Preheat air fryer to 400°F. Cook corn dogs for 3-5 minutes or until heated through.
Corn Dogs: FAQ
You can also make these corn dogs ahead and freeze them. After preparing them according to the recipe directions, Allow them to cool completely. Place them on a baking sheet in a single layer in the freezer until completely frozen, then transfer them to an air-tight freezer-safe container or a zip-top bag. Freeze for up to two months.
MICROWAVE – Heat on HIGH for 55-60 seconds or until heated through.
OVEN – Put the corn dogs on a baking sheet in a preheated 400°F oven for about 20 minutes, or until heated through.
AIR FRYER – Preheat your air fryer to 400°F. Cook corn dogs for 10-12 minutes or until heated through.
MICROWAVE – Heat on HIGH for 30-35 seconds or until heated through.
OVEN – Put the corn dogs on a baking sheet in a preheated 400°F oven for about 10 minutes, or until heated through.
AIR FRYER – Preheat air fryer to 400°F. Cook corn dogs for 3-5 minutes or until heated through.
A batter with baking powder shouldn’t be kept for more than 24 hours. Any longer than that, the baking powder will lose its leavening power.
However, you can combine the dry mix for longer storage – just don’t mix in the wet ingredients until you are ready to make the recipe.
How did you like this recipe
If you gave this recipe a try, I would love to hear your feedback. Please drop a comment down below letting me know how it went with your family and friends! If you run into any problems, let me know that too so I can help!
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State Fair Corn Dogs
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Equipment
- Wooden skewers
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 1 quart oil for frying
- 16 ounce package hot dogs
- flour for dusting
Instructions
- In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in eggs and milk.
- Preheat oil in a fryer or deep saucepan until it reaches 375°F. Insert wooden skewers into one end of the hot dog, leaving enough of the skewer to hold onto.
- Place about 1/4 cup of flour in a pie plate or zip-top bag and roll the hot dogs in flour to coat. Shake off excess flour. Put the cornmeal mixture in a tall glass and dip the hot dogs into the batter, coating well. Let excess batter drip back into the cup.
- Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes. Flip if necessary to get even browning.
- To serve, dip in ketchup, mustard – or your favorite condiments!
Notes
- You can also make these corn dogs ahead and freeze them. Place them on a baking sheet in a single layer until completely frozen then transfer them to an air-tight freezer-safe container or a zip-top bag. Freeze for up to two months.
To reheat from FROZEN
MICROWAVE – Heat on HIGH for 55-60 seconds or until heated through. OVEN – Put the corn dogs on a baking sheet in a preheated 400°F oven for about 20 minutes, or until heated through. AIR FRYER – Preheat your air fryer to 400°F. Cook corn dogs for 10-12 minutes or until heated through.To reheat from THAWED
MICROWAVE – Heat on HIGH for 30-35 seconds or until heated through. OVEN – Put the corn dogs on a baking sheet in a preheated 400°F oven for about 10 minutes, or until heated through. AIR FRYER – Preheat air fryer to 400°F. Cook corn dogs for 3-5 minutes or until heated through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on May 9, 2012. Updated on February 6, 2021.
Made these today. I cut wieners in half so I could use a smaller pan and I dried them well enough I didn’t use flour before dipping. My only change (other than using organic flour, corn meal, egg, sugar and milk), was using 1/3 cup organic sugar instead 1/4 cup, since our state fair corn dogs are pretty sweet. They were light and fluffy and this recipe is a keeper!
This is a very good corn dog recipe. I use finely ground cornmeal instead of the cornmeal I use for cornbread. Try it with the fine cornmeal.
At what degrees does the corn dogs stay in the oven
Keep them on the lowest temperature your oven goes to – just enough to keep them warm while you finish cooking the rest!
This looks wonderful, I have pined it and can't wait to give it a try! Thanks for the recipe.
Rose
You are welcome, Rose 🙂 Stop by after you try them and let me know what you think!