We've included two corn dog recipes on this page. One is a
traditional fried version and the other is a mix between a hot dog
roll up and a corn dog which is baked in the oven.
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Traditional Homemade Corn Dogs
3/4 Cup cornmeal
3/4 Cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 Cup milk
8 wooden sticks
8 hot dogs
Oil for deep fat frying
Using a tall measuring cup or glass will make it easier to dip your
hot dog into the mixture and coat the hot dog. If it is easier you
can mix it in a bowl and then pour the batter into a tall container.
You can also cut your hot dogs in half and it will be easier to coat
the whole hot dog and you will easily have a mini corn dog recipe.
Combine cornmeal, flour and egg. Blend together until mixed well.
Slowly stir in milk until your batter thickens. Let stand a few
minutes while you heat up the oil in a frying pan or deep fat fryer.
Heat oil to 375 degrees.
Dip hot dog in batter coating all sides some batter may drip down
that is okay too. Fry until golden brown. Drain on a paper towel.
Any leftover batter can be fried for eating, these are called hush
Mini Corn Dog Roll-up Recipe
1 3/4 Cup cornmeal
3 1/4 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Cup sugar
2 Tablespoons butter, soft
1 Cup milk
In a mixing bowl, blend cornmeal, flour, baking powder, salt and
Blend in butter, egg and milk and mix well until your batter forms a
ball of dough.
Take a piece of your dough and roll into long ropes.
Cut 8 hot dogs in half and set all but one aside. Slowly roll hot
dog into the rope as shown.
Continue with remaining hot dogs and place each on a cookie sheet.
Bake in a 400 degree oven for 10-15 minutes or until dough is