Homemade Corn Dogs

Get ready to bring the state fair right into your kitchen! These golden-brown, perfectly crispy corn dogs capture that magical combination of sweet cornbread batter and juicy hot dogs that we all know and love.

The secret to these irresistible corn dogs lies in the batter – it’s light and fluffy with just a hint of sweetness, and that touch of nutmeg adds an unexpected depth that’ll have everyone asking for your recipe.

Ingredients

For the Corn Dog Batter:

• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 3/4 cup buttermilk
• 2 large eggs

For the Corn Dogs:

• 4 hot dogs
• 1/4 cup all-purpose flour for rolling
• Tallow* for frying

Steps

1. Preheat your fryer to 350°F (175°C). The temperature is crucial – too hot and the outside will burn before the batter cooks through, too cool and they’ll be greasy.
2. In a large bowl, combine the dry ingredients: whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg. This even distribution ensures consistent flavor throughout.
3. In a separate bowl, whisk the buttermilk and eggs until well combined. Pour into the dry ingredients and mix just until no dry spots remain – small lumps are good! Over-mixing will make tough corn dogs. Transfer to a tall glass for easy dipping.
4. Insert wooden sticks into the hot dogs, leaving enough handle for holding. Roll each hot dog in flour, shaking off excess – this helps the batter stick better.
5. Working one at a time, dip the floured hot dogs into the batter, twisting to coat evenly. Immediately place into the hot oil and fry for 3 minutes, turning occasionally, until golden brown (160°F/71°C internal temperature). Don’t crowd the fryer – leave at least 2 inches between corn dogs.
6. Remove from oil when golden brown and crispy. Let drain on paper towels for 30 seconds. Serve immediately with ketchup and mustard.

Smart Swaps

• Use whole wheat flour for half the all-purpose flour to add fiber
• Try turkey hot dogs to reduce fat content
• Substitute almond milk + 1 tablespoon vinegar for buttermilk

Make It Diabetes-Friendly

• Replace cornmeal with almond flour (reduces carbs by 65%)
• Use sugar-free hot dogs (saves 2g carbs per serving)
• Add 1/4 teaspoon xanthan gum to help binding
• Portion size: half corn dog = 12g net carbs

Pro Tips

• Keep oil at consistent temperature for even cooking
• Pat hot dogs completely dry before flouring
• Don’t stir out batter lumps – they create a lighter texture
• Use wooden skewers soaked in water for 30 minutes to prevent splitting