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corn dog batter recipe
- Total Time: 35 minutes
- Yield: 10–12 corn dogs 1x
- Diet: Halal
Description
This recipe provides an easy guide to making classic homemade corn dogs, featuring a sweet cornmeal batter that fries to a golden crisp. It’s a versatile recipe perfect for family-friendly weeknight dinners or a healthier alternative to fast-food treats.
Ingredients
- 1.5 cups (180 g) fine yellow cornmeal
- 1.5 cups (180 g) all-purpose flour
- 0.25 cup (50 g) granulated sugar
- 1 tablespoon (10 g) baking powder
- 1 teaspoon (5 g) fine sea salt
- 1.5 cups (360 mL) whole milk
- 2 large eggs
- 2 tablespoons (30 mL) melted unsalted butter or vegetable oil
- 10–12 halal-certified beef hot dogs
- 1 liter (approx. 4 cups) vegetable oil, for deep frying
Instructions
- Gather & Prepare: Pat each hot dog very dry with paper towels; this ensures batter adherence. Insert a wooden skewer. Heat vegetable oil in a deep Dutch oven to 175 C (350 F), monitoring with a deep-fry thermometer until it shimmers.
- Whisk Dry Ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk these dry ingredients until thoroughly blended and uniformly pale.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the whole milk, large eggs, and melted butter or oil until smooth and fully incorporated.
- Mix Batter: Pour wet into dry. Stir with whisk or spatula until just combined; a few small lumps are acceptable. (If batter seems too thin, add an extra tablespoon of cornmeal or flour, mixing gently until it coats a spoon.) Overmixing can make your corn dog batter tough.
- Dip Hot Dogs: Transfer the mixture into a tall, narrow glass or pitcher. Fully immerse each skewered hot dog, twirling gently for an even, thick coating. Lift, letting excess drip off cleanly.
- Fry to Golden Perfection: Carefully lower 2-3 coated hot dogs into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through with a visibly crisp exterior. Avoid overcrowding the pot.
- Drain & Serve: Remove fried corn dogs with tongs and place on a wire rack set over a baking sheet to drain any excess oil. Serve these delicious treats warm, their crust still glistening.
Notes
To make ahead, prepare the batter up to 24 hours in advance and store covered in the fridge, whisking gently before use. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free cornmeal. For dairy-free, substitute plant-based milk and dairy-free butter or vegetable oil. For vegan, use plant-based milk and flax eggs instead of regular eggs, pairing with vegan hot dogs. Consider air frying at 190 C (375 F) for 8-12 minutes for a less oily option. Add 0.5 teaspoon of cayenne pepper or 1 teaspoon of chipotle powder for a spicy kick, or stir in 0.25 cup (25 g) shredded sharp cheddar cheese for a cheesy variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog (approx 120 g)
- Calories: 350 calories
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg