Learn to make homemade corn dogs with a simple honey buttermilk batter and your favorite hot dogs. They fry up golden on the outside with a juicy bite inside.

Golden homemade corn dogs served with ketchup and mustard.

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Homemade Corn Dogs That Taste Like the Fair

These homemade corn dogs have that classic fair flavor you’re craving, with a little sweetness from the honey in the buttermilk batter. They fry up golden and crisp on the outside with a juicy hot dog in the middle, and honestly they beat the freezer-aisle kind by a mile.

They’re a fun one to make with kids, and the batter comes together fast, so this is an easy weekend project even if you’ve never deep fried anything before. My kids devour them every time. Use whatever hot dogs your family likes best, and if you have batter left over you can turn it into corn dog muffins.

XO - Jamielyn

Ingredients Notes

Hot dogs, cornmeal, flour, milk, egg, honey, and oil for homemade corn dogs.

Find the full printable recipe with specific measurements below.

  • Dry ingredients: Yellow cornmeal, all-purpose flour, baking powder, and salt come together to form a fluffy coating for the hot dogs.
  • Egg: As with any batter, the eggs help to bind everything together.
  • Honey and buttermilk: Both add a sweet and tangy flavor to the corn dog batter. The acid from the buttermilk reacts with the baking powder, making it extra fluffy. I have an easy buttermilk substitute recipe if you don’t have any on hand.
  • Vegetable oil: We’ll use a bit for the batter, but most of it will be used to fry these homemade corn dogs. Canola oil or peanut oil can also be used for frying.
  • Hot dogs: Use all beef or turkey hot dogs; it’s up to you.

A note on skewers: Wooden or bamboo skewers and popsicle sticks all work. Just make sure they can handle the hot oil without burning, and that they fit about halfway up the hot dog with enough left to grab. Skip anything too long, since the weight of the dog can snap an overextended stick.

How to Make Homemade Corn Dogs

Pat the hot dogs with a paper towel so the batter sticks better, and insert a skewer into the end of each one, halfway through the dog.

Whisk dry ingredients in a medium mixing bowl. Then, mix in the honey, egg, buttermilk, and vegetable oil and whisk until well combined. Allow it to sit for 10 minutes to foam up.

Hot dogs skewered on wooden sticks, ready to make corn dogs.
Corn dog batter mixed in a bowl until smooth and thick.

Pour the batter into a tall drinking glass and dip each skewered hot dog into the batter, making sure the entire thing is covered.

Hot dog on a stick dipped into homemade corn dog batter.
Homemade corn dogs frying in hot oil until golden brown

Heat oil in Dutch oven or large pot until it reaches 350°F. Hold the bottom of the skewer and submerge the coated corn dog into the oil. Hold for 5 seconds before letting it fall to the bottom and fry for 3 minutes. Remove to to a paper towel-lined plate to drain and cool slightly.

Crispy homemade corn dogs stacked on a serving tray.

Corn Dog Recipe Tips

  • Cracks in the coating come from air bubbles, which sneak in wherever the batter is too thin. If you spot a bare patch as you lift the dog out, just re-dip and swirl to cover it before it hits the oil.
  • Only add the corn dogs to the oil once it is HOT. If you add them to oil before it’s hot, it’ll soak up too much waiting for it to heat up and make them soggy.
  • Work in batches. Only fry up to 3 at a time; otherwise, the temperature of the oil will drop too much.
  • Use a thermometer so you always know the oil is at the right temperature.
  • Serve with your favorite condiments. Yellow mustard and ketchup are popular choices, but hot sauce, a spicy mayo, or honey mustard sauce go well, too.
  • Want a classic hot dog on a bun instead? Skip the batter and follow my guide on how to boil hot dogs.
Homemade corn dogs with a golden cornmeal coating and juicy hot dog center.

Try these other carnival and fair recipes including homemade churros, homemade funnel cake, and fried mac and cheese.

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Crispy homemade corn dogs stacked on a serving tray.

Homemade Corn Dogs

5 from 2 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10
Learn to make homemade corn dogs with a simple honey cornmeal batter and your favorite brand of hot dogs. These fun fried snacks are even better than the ones at the fair!
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Video

Ingredients 

  • ¾ cup yellow cornmeal
  • ¾ cup all purpose flour
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 egg , slightly beaten
  • 3 Tablespoons honey
  • ¾ cup buttermilk
  • 2 teaspoons vegetable oil
  • 10 hot dogs
  • 10 wooden sticks or skewers
  • Vegetable oil , for frying

Instructions

  • Heat oil: In a large dutch oven or pot, heat the vegetable oil for frying until it reaches 350°F.
  • Insert skewers: Meanwhile, pat the hot dogs dry with a paper towel and put a stick or skewer in each one, about half way through the hot dog vertically.
  • Whisk dry ingredients: In a medium sized mixing bowl, whisk together 3/4 cup cornmeal, 3/4 cup flour, 1/4 teaspoon salt and 1 1/2 teaspoons baking powder.
  • Whisk in wet ingredients: Add the 3 Tablespoons honey, 1 egg, 3/4 cup buttermilk and 2 teaspoons vegetable oil and whisk again until well combined. Allow it to sit for 10 minutes.
  • Dip and cook: Pour the cornmeal batter in a tall drinking glass. Dip a hot dog in the batter, making sure the entire hot dog is covered in batter. Gently place in the hot oil, starting by hold the stick for about 5 seconds and then letting go. It will fall to the bottom of the pot. Fry for 3 minutes, or until golden brown. You can cook 2 or three at a time. Remove and let drain and cool slightly on a paper towel or wire rack. Repeat with all 10 hot dogs.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Mini corndogs: To make mini corn dogs, cut the hot dog in half. You can use smaller skewers or popsicle sticks. 
Hot dog: Feel free to use any type you like best. We typically use Hebrews Nationals or sometimes turkey hot dogs. 
Storing and reheating: Keep leftovers in an airtight container in the fridge for up to a couple of days. They’ll soften, but reheating in the air fryer crisps the coating back up. The oven works too. The microwave is fine in a pinch, but the outside stays soft.
Freezing: Cool completely, then transfer to a freezer bag and freeze for up to a month. Reheat straight from frozen for an easy after-school snack.

Nutrition

Calories: 236kcal, Carbohydrates: 31g, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 39mg, Sodium: 393mg, Potassium: 208mg, Fiber: 1g, Sugar: 6g, Vitamin A: 54IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.