When I was a kid, corn dogs were a weekend treat. I don’t remember ever having homemade corn dogs, made from a homemade batter. My grandmother would make them with a batter mix she bought at the local general store. She would then serve them with mustard and ketchup. My favorite for dipping was always honey mustard.
I have bought frozen corn dogs for my kids, which they heat up in the microwave. But the other day, my son asked why we never made homemade corn dogs instead of always buying the frozen ones.
Homemade is always better
It got me thinking, because I make almost everything from scratch, so why haven’t I made corn dogs from scratch? I have always said that homemade always tastes better than store bought. Nothing tastes better than freshly made food. And when you cook and bake from scratch, you can avoid the added preservatives in many pre-made foods.
I started looking at recipes online and they were all similar. The ingredients were basic. Flour, corn meal, sugar, salt and baking powder mixed with eggs and milk.
Going through my cupboard, I found everything I needed to make corn dogs. In the fridge I found buttermilk* which I used in place of regular milk to add to the flavor. I quick look in the bin I store BBQ accessories in, and I found some wooden skewers.
This recipe coated 18 regular sized wieners. If using larger wieners, it will coat less. You can also make mini corn dogs using cocktail sausages or you can cut the wieners in half or thirds.
Storing Leftover Corn Dogs
Since I made a double batch, there were leftover corn dogs which I froze as soon as they were cooled. The kids reheated them in the oven and they were almost as good as the freshly made ones.
*If you don’t have buttermilk, you can make it by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it to 1 cup with regular milk.
Homemade Corn Dogs
- Wooden skewers
- 1 cup fine yellow corn flour
- 1 cup all purpose flour
- 1 tbsp white sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp white pepper
- 2 eggs
- 1 cup butter milk
- 18 regular sized wieners
- Vegetable oil for frying
- In a large bowl. whisk together corn flour and all purpose flour.
- Add in sugar, salt, baking powder, baking soda and pepper. Whisk to combine.
- In a separate bowl, whisk together eggs and buttermilk.
- Add eggs and buttermilk mixture to flour mixture and mix to combine but do not over mix.
- Pour batter in a tall glass and place in fridge for 10 minutes.
- Meanwhile, heat vegetable oil to 375°F in a heavy bottom pot that is big enough to hold the corn dogs laying horizontally.
- Skewer each wiener and dip in batter. Place in heated oil immediately.
- Fry, turning after 2 minutes. Continue frying until golden brown.
- Remove from oil and place on paper towel lined pan.
- Serve hot with ketchup and mustard.
- Store leftovers in fridge in airtight container and reheat in oven at 350°F, turning once, until heated through.