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Homemade Corn Dogs
Homemade corn dogs wrapped in a slightly sweet, slightly spicy batter - just like the state fair. Maybe better. Choose a good quality, smoky, all beef hot dog for best flavor.
Course
Main Dish (Quick and Easy)
Cuisine
American - Southern
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
servings
Calories
450
kcal
Author
Marye Audet-White
Equipment
Deep Fryer
quart jar
wooden skewers
or popsicle sticks or wooden chopsticks
Ingredients
1 ½
cups
yellow cornmeal
1 ½
cups
all purpose flour
1
teaspoons
baking powder
½
teaspoon
baking soda
11/2
tablespoon
honey
1
teaspoon
salt
A few gratings whole nutmeg
¼ teaspoon give or take
¼
teaspoon
chipotle powder
optional
¼
teaspoon
smoked paprika
1 ½
cup
buttermilk
4
eggs
8
beef hot dogs
Cornstarch
(or flour but cornstarch works better) for rolling hot dogs in
Instructions
Preheat an electric fryer to 355-360F
Combine the cornmeal, flour, baking powder, baking soda, honey, salt, nutmeg, paprika,and chipotle powder.
In another bowl combine the eggs, honey, and buttermilk and
beat
until
well blended
.
Mix the buttermilk mixture into the cornmeal mixture. The batter will be thick.
Ladle the batter into a quart mason jar. That way when you are done you can easily store any leftover batter.
Push the wooden skewers into the hot dogs firmly.
Make sure the hot dogs are dry – roll them in cornstarch or flour to make the batter stick better.
Dip the hot dogs upside down into the cornbread batter. Make sure the batter covers the entire hot dog.
Pull them out and let the excess drip off back into the batter.
Slowly add them to the fryer in small batches until the batter is golden and cooked through.
Remove and drain on paper towels.
Notes
Storage:
Store corn dogs wrapped in plastic wrap in the refrigerator for up to 4 days. You may freeze them for longer storage.
Tips:
Skewers work better than popsicle sticks.
Believe it or not if you've got chopsticks at home they work as well or better than the skewers.
It takes about 3 minutes per corn dog for the crust to be cooked and the hot dog heated all the way through.
Cut the hot dogs in half crosswise and dip them for mini-corndogs.
Nutrition
Calories:
450
kcal
|
Carbohydrates:
54
g
|
Protein:
15
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.01
g
|
Cholesterol:
112
mg
|
Sodium:
903
mg
|
Potassium:
330
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
243
IU
|
Vitamin C:
0.1
mg
|
Calcium:
97
mg
|
Iron:
2
mg