Homemade Corn Dogs that Are State Fair Worthy

Homemade corn dog recipes almost never make me happy. There is some flavor missing or the batter isn’t right — I don’t know, it’s always something. I compare them in my head to the ones at the state fair and they never measure up. The frozen ones from the store are just ick.

homemade corn dog|texaswellseasoned.com

So, this is simple and there no real trick to it other than the choice of hot dogs. This is going to make the biggest difference in how it comes out. Please, please do not use cheap ones in this and for the love of God don’t use turkey or chicken. What you want is an all beef hot dog that has a strong smoky flavor. I think that the Ballpark Franks Angus type are the best here but you may have a local brand that is better.

The perfect homemade corn dog has just the right amount of lightly sweetened batter. The batter should be sweetened with honey and should taste delicately of cornbread but not so much that it overpowers the hot dog. Back in the 70s there was a corn dog place here in the Dallas area that served what they called corn cheese — chunks of cheese that were battered and fried in the same way. When you bit into them the cheese was melty and gooey. I tried to do that but it didn’t work… so it’s still in the development process.

corn dogs|texaswellseasoned.com

The easiest way to batter the corn dog is to ladle the batter in quart Mason jar and then dip the hot dog straight down into it and straight back up. It comes out perfectly. Plus, if you have some batter left you can just twist the top on the jar and pop it in the refrigerator for next time… oh, and there will be a next time.

Let the excess batter drip off and then slowly dip them into the hot oil while you hold the stick. Doing it this way allows the batter to cook on the outside so it doesn’t stick to your fryer basket. One the outside is firm (a couple of seconds) you can drop the rest of the corn dog in.

One other thing. A deep fryer is a must. It keeps the oil at the right temperature and makes things much easier. I use peanut oil because I think it works the best. If there are allergies then use any clean oil with a high smoke point.

corn dogs|texaswellseasoned.com

You’ll need Popsicle sticks (available at craft stores) or wooden skewers. That’s about it. I did try freezing these and warming them back up in the oven and it worked just fine. I’d definitely suggest a vacuum sealer. I use mine all the time and it keeps frozen things fresh – making it easy to cook ahead and freeze.

Easy Homemade Corn Dog Recipe

I based this recipe on the one at 15 Spatulas.

Homemade Corn Dogs that Are State Fair Worthy

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 8 servings

Serving Size: Carbs: 43.9

Calories per serving: 408

Fat per serving: 19.6

Homemade Corn Dogs that Are State Fair Worthy

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.


  • 1 ½ cups yellow cornmeal
  • 1 ½ cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon honey
  • 1 teaspoon salt
  • A few gratings whole nutmeg (1/4 teaspoon give or take)
  • Pinch of chipotle powder
  • 1 1/2 cup buttermilk
  • 4 eggs
  • 8 beef hot dogs


  1. Preheat an electric fryer to 355-360F
  2. Combine the cornmeal, flour, baking powder, baking soda, honey, salt, nutmeg, and chipotle powder.
  3. In another bowl combine the eggs, honey, and buttermilk and beat until well blended.
  4. Mix the buttermilk mixture into the cornmeal mixture. The batter will be thick.
  5. Ladle the batter into a quart mason jar. That way when you are done you can easily store any leftover batter.
  6. Push the sticks into the hot dogs firmly.
  7. Make sure the hot dogs are dry – you can roll them in flour to make the batter stick better.
  8. Dip the hot dogs upside down into the batter.
  9. Let the excess drip off.
  10. Slowly add them to the fryer in small batches until the batter is golden and cooked through.

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