What Makes a Corn Dog a Corn Dog?

A corn dog is a sausage or hot dog that is skewered then dipped in a cornmeal batter and deep fried until crispy and golden. Corn dogs are typically served with ketchup or mustard.

Who Invented Corn Dogs?

Southerners, of course! German Texans, to be precise. These handheld foods were first introduced by Texans with German ancestry in the early 20th century. The earliest version of corn dogs was a combination of sausage rolled in cornbread batter and fried.

The skewer isn’t original to corn dogs. They were added later and made it easier to hold the corn dogs without getting dirty hands on your meal.

Ingredients for Homemade Corn Dogs

Beyond the hot dogs, you’ll need a few pantry and fridge staples for the batter. Here’s what you need on hand to make homemade corn dogs:

• Canola oil: For frying.
• Hot dogs: We prefer all-beef franks, but you can use whatever hot dog you like.
• Yellow cornmeal: This ingredient gives the corn dog batter its delicately sweet, corn-like flavor.
• All-purpose flour: This helps make the batter more solid.
• Granulated sugar: Amps up a bit of the sweetness of the cornmeal with sugar.
• Cornstarch: This helps make the corn dog batter fluffy on the inside and crisp on the outside.
• Baking powder: This makes the batter “puff” while cooking.
• Kosher salt: Helps balance all the other flavors.
• Buttermilk: Provides the majority of the liquid for the corn dog batter.
• Egg: Final ingredient for the batter, which helps it all hold together when fried.
• Skewers: This is what you’ll use to hold the hot dog—and it’s how you can safely dip and fry these corn dogs.

How To Make Corn Dogs

Ever wonder how to make corn dogs at home? It’s simpler than you’d think. You’ll need about 20 minutes of time—that’s it! Follow these three easy steps and you’ll have a homemade treat in no time.

• Step 1: Heat the oil. Add canola oil to a large pot or Dutch oven with tall sides. Heat over medium. Use a candy thermometer to monitor the oil’s temperature. Meanwhile, skewer all 8 hot dogs to get them ready for dipping.
• Step 2: Make the batter. In a bowl, whisk together dry ingredients, buttermilk, and the egg. Once fully mixed, transfer to a tall quart-sized glass.
• Step 3: Fry corn dogs. Working one at a time, dip each skewered hot dog into the batter. Then, gently drop the skewer hot dog into the heated oil. Fry about 2 minutes, or until the corn dogs are golden and crispy. Use tongs to remove the corn dogs, and place them on a wire rack. Continue cooking the remaining hot dogs.

This corn dogs recipe makes 8, but you could always double it if you’re serving a crowd.

Our Tips for the Best Homemade Corn Dogs

What’s the secret to success, you make ask? It’s all in the corn dog batter. A good batter is the foundation of a great corn dog. And we’ve perfected it: Buttermilk, sugar, and flour are the key ingredients.

In the South, Conecuh sausage is often dipped and fried for a particularly Southern version of the classic fair food.

How To Store Corn Dogs

If you have leftovers, store the corn dogs in an airtight container or ziplock bag in the fridge up to five days. Reheat in a 300°F to warm the corn dog through while also keeping the crust as crisp as possible.

What To Serve With Corn Dogs

Typically, you’ll see corn dogs served simply: with ketchup and mustard. But no one will stop you from using any other sauce you prefer, from comeback sauce to hot sauce. Even a little drizzle of cheese sauce would be great.