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No Need To Go Out And Buy These Childhood Favorites In Bulk…Just Make Your Own!!

Corn dogs are one of those foods that both kids and adults go crazy for. Whether it’s partially due to the memories attached to them or just the fact that they taste great, corn dogs are a special treat in our family that never fail to get people excited and looking forward to dinner…we can’t argue with that!

While we used to think that corn dogs were a hassle and a pain to make, we’ve since seen the error of our ways and started making them at home. The difference in quality and taste with these homemade corn dogs is absolutely shocking, plus, we think the recipe we came up with is pretty perfect. Check it out and see if you don’t just want to stick with making these for yourself – we bet you will!

No Need To Go Out And Buy These Childhood Favorites In Bulk...Just Make Your Own!!

Hand-Battered Corn Dogs

Yields 8


  • 8 beef hot dogs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 pinch cayenne pepper, optional
  • kosher salt and freshly ground pepper, to taste
  • peanut oil or vegetable oil, for frying
  • 8 skewers or lollipop sticks


  1. Place hot dogs on skewers and set aside.
  2. Heat 2-3-inches peanut oil in a large Dutch oven (making sure there’s at least 3 inches between the oil and the rim of the pot) over medium-high heat until it reaches 375º F.
  3. Combine cornmeal, flour, sugar, baking powder, cayenne (if using), salt and pepper, and toss together.
  4. Whisk in egg and buttermilk and stir until mixture is just combined and no lumps remain.
  5. Take a tall glass and pour in enough batter to fill it almost to the top.
  6. Dip each skewered hot dog completely in the batter, then carefully lower it into the hot oil.
  7. Cook, flipping over for even cooking, for about 4 minutes, or until corn dogs are golden brown.
  8. Remove from oil and transfer to a paper towel-lined plate to drain.
  9. Serve immediately and enjoy!

Recipe adapted from Damn Delicious

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