If your kids are like mine (and me!) they love corn dogs. I rarely buy corn dogs from the store because, well, they just taste so much better homemade and I can use the hot dog brand I prefer – or what’s on sale.
I also love the fact that they are cheaper than store bought varieties (I did the math and it costs roughly $2.00 to make EIGHT corn dogs!) and the added bonus, my kids like helping make them. I triple the recipe below and freeze the left overs.
My mom used this recipe and I’m happy to pass it along to you! Recipe yields roughly 8 corn dogs.
How to Make Homemade Corn Dogs
So here’s what ya need:
1 C Yellow Cornmeal
1 C All purpose Flour
3 TBS Sugar
1/4 tsp Salt
dash of Pepper
4 tsp Baking Powder
1 C Milk
8-10 hot dogs
Vegetable Oil for frying
Optional: For honey battered corndogs add 2 TBS honey to the batter
Pour oil into the frying pan. Heat until about 330-350 degrees. Combine cornmeal, flour, sugar, salt, pepper, baking powder, egg, and milk. Mix until batter is smooth. Skewer your hot dogs. Lightly dust hot dogs in flour. This helps the batter stick to the hot dog instead of slipping right off. Also to help in coating place your batter in a tall drinking glass and dip the hot dog in to get a full coating.
Once your oil is properly heated, coat your hot dog in batter. Gently place into the oil. After 1 min, or once that side is golden brown, rotate the corn dog to cook the other side. Once the corn dog is cooked, remove from oil, and place on a paper towel to remove excess oil. These can be frozen in a freezer bag or aluminium foil once completely cooled.