Corn Dogs

These corn dogs are a slam dunk! The batter has just the slightest crunch from the corn meal, and they are absolutely delicious served with good old ballpark mustard. These are a big deal across the boarder and I’ve never understood why they aren’t as big here, I think it’s time we start a corndog revolution!

Corn Dog Recipe

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Corn Dog Recipe

Corn Dogs

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  • Author: The Kilted Chef
  • Total Time: 20 minutes
  • Yield: 12 Corndogs 1x


Units Scale
  • 1 1/2 cups cornmeal
  • 1 1/4 cup all purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup buttermilk
  • 1 large egg
  • 1 tbsp canola oil
  • 1 tbsp honey
  • 12 hot dogs


  1. Heat oil in a deep fryer to 350F
  2. Combine cornmeal, flour, sugar, baking powder and salt, whisk well.
  3. In a separate bowl combine the buttermilk, egg, oil and honey, mix well.
  4. Add the wet ingredients to the dry and whisk well.
  5. Pour the batter into a deep vessel.
  6. Place the hot dogs onto skewers, dip into the batter letting the  excess drip off.
  7. Dip the corndog into the oil and swirl for 2-3 seconds before dropping into the oil, fry until golden brown.
  8. Serve with your favorite yellow mustard and our crispy onion rings. Recipe found here.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Entree's, Recipes