How To Make Homemade Corn Dogs Recipe From Home

Ingredients

• 1.5 cup Fine Yellow Cornmeal (fine texture for batter)
• 1.25 cup All-Purpose Flour (regular white flour)
• 0.25 cup Granulated Sugar (white sugar)
• 1 tablespoon Baking Powder (double-acting)
• 0.25 teaspoon Salt (kosher or table salt)
• 1 piece Large Egg (room temperature)
• 0.75 cup Buttermilk (can substitute with milk + 1 tsp lemon juice)
• 1 tablespoon Olive Oil (any neutral oil works)
• 0.125 cup Honey (liquid honey)
• 2 tablespoons Pickled Jalapeños (drained and diced)
• 0.5 cup Shredded Cheese Blend (mix of Monterey Jack, cheddar, mild cheddar)
• 4 pieces Hot Dogs or Sausages (Nathan's all-beef hot dogs and Johnsonville cheese‑filled smoked sausages; any hot dog works)
• 4 cups Vegetable Oil for Frying (high smoke‑point oil)

Instructions

1. Measure Dry Ingredients

   Measure 1½ cups fine yellow cornmeal, 1¼ cups all‑purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ¼ teaspoon salt into a mixing bowl.

   Time: PT5M

2. Whisk Dry Ingredients

   Use a whisk to combine the dry ingredients thoroughly, ensuring no lumps remain.

   Time: PT2M

3. Prepare Wet Ingredients

   In a separate bowl, beat 1 large egg, then whisk in ¾ cup buttermilk, 1 tablespoon olive oil, and 1⁄8 cup honey until smooth.

   Time: PT3M

4. Combine Wet and Dry

   Pour the wet mixture into the dry mixture. Stir with a spatula, scraping the bottom of the bowl, until a smooth batter forms.

   Time: PT3M

5. Dice Pickled Jalapeños

   Drain pickled jalapeños and dice them finely (about 2 tablespoons).

   Time: PT2M

6. Prepare Cheese Mix

   Combine shredded Monterey Jack, cheddar, and mild cheddar in a small bowl (about ½ cup).

   Time: PT2M

7. Fill Batter Cup

   Transfer the batter into a sturdy cup or small bowl that will be used for dipping the sausages.

   Time: PT2M

8. Prep Sausages

   Pat the hot dogs and cheese‑filled sausages dry with a paper towel to help the batter adhere.

   Time: PT2M

9. Heat Oil

   Fill the deep‑fry pot with about 4 cups vegetable oil and heat to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Batter and Fry Sausages

    Insert a sausage into the batter cup, twirl to coat fully, then carefully lower into hot oil. Fry until golden brown, about 3‑4 minutes per batch. Remove with tongs and let drain.

    Time: PT8M

    Temperature: 350°F

11. Drain and Rest

    Place fried corn dogs on paper towels to absorb excess oil.

    Time: PT2M

12. Serve

    Arrange corn dogs on a platter and enjoy with ketchup, mustard, or your favorite dipping sauce.

    Time: PT1M

Nutrition Facts

Calories

280

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g