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+ servings

Corn Dogs

These homemade Corn Dogs are fast and easy to make at home, and they taste better than the ones at the ballgame or the State Fair!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 6
Author: Kristi


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/8 cup granulated white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 Eggland's Best egg
  • 1 cup milk +more if needed
  • 1 quart canola oil
  • 6 6-inch wooden skewers
  • 1 16-ounce package smoked beef hot dogs


  • In a large bowl, whisk together the cornmeal, flour, white sugar, baking powder, garlic, cayenne pepper, salt, and pepper until thoroughly blended. Add the egg and milk, and stir until combined. Pour the batter into a tall glass until 1.5-inches from the rim of the glass.
  • Heat the oil in a deep skillet over medium heat until hot. Insert skewers 3-inches into the center of the hot dog, leaving 3-inches exposed for the handle. Dip the corn dog into tall glass until thoroughly coated on all sides. Gently place 2 to 3 corn dogs into hot oil, and turn using tongs, until golden brown on all sides. Remove corn dogs from oil, place on paper towels to drain. Repeat with remaining hot dogs. Serve.


*Add 1 to 2 tablespoons of milk, if needed, to keep batter thick, but pourable.