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Homemade Corn Dogs

They're a state fair treat!

the pioneer woman's corn dogs recipe
Will Dickey

Don't wait for the state fair—you can totally make corn dogs at home! Although bacon-wrapped hot dogs are irresistible, and Ree Drummond's chipotle chili dogs may be Ladd Drummond's favorite, these corn dogs are hard to beat! Pair them with these delicious BBQ sides for a guaranteed hit at the cookout!

How do you make corn dogs?

Corn dogs are very easy to make! Simply skewer some hot dogs, whisk up the batter, heat up the oil, dip the dogs, and fry them until golden brown! Here are a few tricks that make them even easier: use a deep cup, such as a pint glass, for battering the hot dogs. It should be deeper than the hot dogs are long so that there's plenty of room to dip the entire hot dog in batter. Once the hot dog is completely coated, using the stick as a handle, carefully lower the hot dog into the hot oil at a slight angle until it's beneath the surface of the oil, and twirl it for a few seconds to set the batter before letting go of the stick.

What goes on corn dogs?

A drizzle of ketchup and mustard are the classic condiments for corn dogs, but why stop there? Sriracha chili sauce adds a nice kick. Honey mustard brings a bit of sweetness. They're also great for dipping! Plunge them into queso dip, burger sauce, ranch dressing—whatever your heart desires!

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Yields: 6 - 8 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 40 mins

beef hot dogs

Cornstarch, for dusting hot dogs

1 c.

yellow cornmeal

1 c.

all-purpose flour

1 tbsp.

granulated sugar 

2 tsp.

baking powder

1 1/2 tsp.


1/4 tsp.

ground red pepper 

1 c.

+ 2 tbsp. whole milk

2 tbsp.

vegetable oil

2 tbsp.



large egg

Vegetable oil, for frying

  1. Pat each hot dog dry with a paper towel. Thread each hot dog onto a 6-inch skewer, leaving about 2 inches of the skewer as a handle.
  2. Lightly sprinkle the hot dogs with cornstarch. Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light coating. Set aside.
  3. Whisk together the cornmeal, flour, sugar, baking powder, salt, and red pepper in a medium bowl. In another bowl, whisk together the milk, vegetable oil, honey, and egg. Add the milk mixture to the cornmeal mixture and whisk until smooth. Let stand at least 5 minutes.
  4. Add vegetable oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until the oil reaches 350°.
  5. While the oil heats up, transfer the batter to a tall glass that is taller than the hot dogs. Working with one hot dog at a time, dip the hot dog into the batter, twisting it to coat it completely with the batter. While still twisting, remove the hot dog from the batter and lower it diagonally in the hot oil, twirling it by the stick for 5 seconds to set the coating. Let go of the stick and fry until the hot dog is browned on all sides, turning with tongs, about 3 minutes. (You can fry up to 3 corn dogs at a time depending on the size of your pot, just be careful to avoid overcrowding the pan.) Remove from the hot dogs from the oil and place on a paper towel lined plate. Repeat with the remaining hot dogs.
  6. Serve corn dogs with mustard and ketchup.

This recipe makes enough batter for four additional corn dogs, but you'll need to tilt the glass to get the hot dogs completely coated.

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