🌭 Homemade Corn Dogs Recipe

A golden, crispy fair-style treat you can make right at home — with optional jalapeños and cheese for a spicy twist!

🧂 Dry Ingredients:

• 1 ½ cups fine yellow cornmeal
• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ¼ tsp salt

🥛 Wet Ingredients:

• 1 large egg
• 1 ¾ cups buttermilk (1 cup + ¾ cup)
• 1 tbsp olive oil (or any oil you prefer)
• ⅛ cup honey

🧀 Optional Add-Ins:

• Diced pickled jalapeños 🌶
• Shredded cheese blend (Monterey Jack, mild cheddar, cheddar)

🌭 For the Dogs:

• Nathan’s all-beef hot dogs
• Johnsonville smoked sausage with cheese
• Wooden sticks for dipping

🔥 For Frying:

• Peanut oil, canola oil, or vegetable oil

👩‍🍳 Instructions:

1. Pour 2–3 inches of oil into a deep pot or fryer. Heat to 350°F.
2. Pat your hot dogs or sausages dry and insert wooden sticks. Set aside.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, whisk together buttermilk, egg, oil, and honey.
5. Slowly combine the wet mixture into the dry and whisk until smooth. Batter should be thick.
6. (Optional) Mix in diced jalapeños and shredded cheese for added flavor.
7. Transfer batter into a tall cup for easy dipping.
8. Dip each hot dog into the batter, turning to coat fully. Let excess drip off.
9. Lower each dog into hot oil at an angle for 5–7 seconds to seal, then release. Fry 2–3 at a time until golden (about 3 minutes).
10. Place cooked corn dogs on a wire rack. Serve hot with ketchup, mustard, or dipping sauce!

📺 Watch the Video: