Best Homemade Corn Dogs Recipes

DAD'S HOMEMADE CORN DOGS

Steps:

• Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
• Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
• Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
• Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

MINI CORN DOGS WITH HOMEMADE MUSTARD

Steps:

• Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.
• Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.
• Serve with mustard.
• Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.

HOMEMADE CORN DOGS OR LITTLE SMOKIES

Steps:

• 1. In a large bowl. combine dry ingredients. Add the buttermilk, eggs and 2 Tablespoons oil and stir well to combine. Fold in onions, bacon and cheese. When batter is well mixed pour into a quart canning jar to within 1 inch of top. Or use a tall glass. In an electric fryer or large pot, heat enough oil to come halfway up the fryer or pot and heat to 360^. Pat dry and roll hot dogs in cornstarch shake off any excess. One at a time, while holding the skewers, dip the skewed hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated dogs in batches into the hot oil and cook turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and place on wire rack and sprinkle with seasoned salt. Pass the dipping sauces.
• 2. Makes great appetizers using little smokies instead of the hot dogs..

HOMEMADE CORN DOGS OR CHEESE ON A STICK

Steps:

• 1. In a large bowl combine the buttermilk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
• 2. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the dogs' naturally slick outsides. Insert popsicle sticks into the flour coated hot dogs. Set the hot dogs aside.
• 3. While you are coating the hot dogs you can heat the oil. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs.
• 4. Now, to coat the floured hot dogs with batter. Scoop some of your corn meal batter into a narrow jar or glass which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full with batter. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat (oil). Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.
• 5. CHEESE ON A STICK, Do the same procedure only replace the hot dog for your favorite cheese cut into cheese stick form. You can also omit the sticks and make mini corn dogs/mini cheese on stick.

HOMEMADE NATURAL CORN DOGS

Steps:

• 1. Preheat 1-2″ oil in large pot to 375 degrees. Skewer hot dogs. *You could also use a deep fryer for this also*
• 2. Place cornmeal, flour, baking powder and salt into the quart jar. Secure lid and shake until ingredients are combined. Add eggs, milk and honey. Shake again until mixed thoroughly. Open jar and give batter a few stirs with a spoon to make sure all ingredients are incorporated.
• 3. Pour reserved 1/2 C flour onto plate and roll skewered hot dogs in flour to coat. Dip hot dogs into jar several times to coat with batter making sure all parts of floured hot dog are coated. Let excess batter drip off. Place corn dog in 375 degree oil and cook until golden brown. Remove to paper towel lined plate.
• 4. To Freeze: Let corn dogs come to room temperature, then place in plastic freezer bag and freeze. Corn dogs can remain in freezer for up to 3 months. To Reheat: Preheat oven or toaster oven to 350 degrees. Bake corn dogs for 10-15 minutes, turning occasionally.

HOMEMADE CORN DOGS

Steps:

• In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
• Sprinkle liberally over counter where dough is to be rolled.
• Grease two cookie sheets.
• Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
• Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
• Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
• Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
• Bake at 375 for 30 minutes; brush with butter. Serve.

HOMEMADE CORN DOGS

Steps:

• 1. In one bowl combine cornmeal, flour, baking powder, baking soda, sugar, salt and cayenne.
• 2. In another bowl whisk together the eggs and buttermilk; add minced jalapeno (if desired).
• 3. Add wet ingredients to dry ingredients; stir until moistened. Pour mixture into a tall glass; set aside.
• 4. Pour oil in deep fryer and heat to 350 degrees.
• 5. Skewer the franks and dust with cornstarch or flour; shake off any excess.
• 6. Dip franks into batter coating completely and fry for about 3 minutes or until nicely browned. Don't crowd the fryer, only do 2 or 3 at a time.
• 7. Serve with your favorite dipping sauce, which would be ketchup and mustard for me. Enjoy!

HOMEMADE CORN DOGS

Steps:

• In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Ddry hotdogs on a paper towel. Dust the hot dogs with flour. Shove Popsicle sticks into the flour coated hot dogs. Heat oil to 375°. Allow the oil to preheat so it is almost smoking Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full.Dip your hot dog into the batter Swirl the hot dog to coat it evenly. Quickly place the battered dog into the hot oil. Only fry a few corn dogs at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. This recipe makes about 12 to 14 corn dogs.

HOMEMADE CORN DOGS ♥

Steps:

• In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

EASY HOMEMADE CORN DOGS

Steps:

• Preheat grease in deep pan or pot. I heated till 350*
• I cut my hot dogs in half to make mini corn dogs, but you can leave regular size. Pat them dry insert skewer sticks , then set them aside.
• Mix corn bread mix as directed on box.
• When grease is hot, take one corn dog roll around in batter, then place in hot grease, fry for about 4-5 minutes, or until golden brown, remove, and place on plate lined in paper towels. Cool then enjoy:)