Dinner

Homestyle Corn Dogs Recipe

ByBen Miller December 3, 2025December 3, 2025

Introduction

Homemade corndogs are a fun and tasty treat perfect for snacking or casual meals. Crispy on the outside and juicy inside, they’re coated in a fluffy cornmeal batter and served with classic dipping sauces like ketchup and mustard.

A round white plate holds four golden-brown corn dogs on wooden sticks, arranged in a scattered pile over a sheet of white parchment paper. Each corn dog is thickly drizzled with zigzag lines of bright red ketchup and yellow mustard, with extra sauce drops around the plate, creating a vibrant contrast against the golden fried texture. The plate rests on a surface with a white marbled texture that softly reflects light, highlighting the crispy and slightly rough coating of the corn dogs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100ml cornmeal
100g plain flour
1 egg, lightly beaten
1 tsp caster sugar
½ tsp fine sea salt
1 tbsp baking powder
150ml whole milk
8 frankfurters
Vegetable oil, for deep-frying
Ketchup and American mustard, to serve

Instructions

Step 1: In a large bowl, whisk together cornmeal, plain flour, egg, caster sugar, salt, baking powder, and whole milk until the batter is smooth and free of lumps. Pour the batter carefully into a tall jug or glass for easy dipping.
Step 2: Insert a wooden skewer into each frankfurter, pushing it about three-quarters of the way through to secure it firmly.
Step 3: Fill a deep pan with vegetable oil to no more than one-third full and heat it to 180°C (350°F). To test, drop a cube of bread in—if it browns within 30 seconds, the oil is ready.
Step 4: Dip each skewered frankfurter into the batter, turning gently to coat it completely. Carefully lower it into the hot oil.
Step 5: Fry each corndog for 2-3 minutes or until the batter is golden and crisp. Remove and drain on kitchen paper. Repeat with the remaining frankfurters.
Step 6: Serve warm with ketchup and American mustard for dipping or drizzling over the top.

Tips & Variations

Ensure the oil temperature stays around 180°C to get a crispy batter without absorbing excess oil.
Try swapping frankfurters for your favorite sausages or hot dogs for a different flavor.
For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the batter.

Storage

Corndogs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in an oven at 180°C (350°F) for 10-15 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Four golden brown corn dogs, each on a wooden stick, lie on a sheet of white parchment paper that covers a white plate. The corn dogs are thick and crispy, and their coating has a textured, slightly grainy look. Bright red ketchup and smooth yellow mustard are drizzled in stripes across the corn dogs, some sauce dripping onto the parchment paper and plate. The plate rests on a white marbled surface with subtle gray veining and some rustic, weathered details around the plate edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

It’s best to prepare the batter just before frying to maintain its light texture and rising power. If needed, you can mix it up to an hour before but whisk again before dipping the frankfurters.

What can I use instead of wooden skewers?

If wooden skewers aren’t available, you can use metal skewers or sturdy chopsticks. Just make sure they are heat-safe and long enough to hold the frankfurters securely while frying.