These homemade honey corn dogs are perfect as snack or appetizer and are ready to go in just 45 minutes! You’ll never go back to the freezer kind
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 12 corn dogs
Ingredients
- ¾ c. yellow cornmeal
- ¾ c. all-purpose flour
- 1 tbsp. granulated sugar
- ¼ tsp. salt
- 1½ tsp. baking powder
- 1 egg, lightly beaten
- 2 tbsp. honey
- ¾ c. buttermilk*
- 2 tsp. vegetable oil
- 12 hot dogs
- 12 wooden skewers, candy sticks or thin popsicle sticks
- 2 quarts vegetable oil, for frying
Directions
- In a large pot or Dutch oven, heat the 2 quarts of oil to 350 degrees.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the egg, honey, buttermilk, and vegetable oil, stir until combined. Let sit for 10 minutes.
- Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place it into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
- I let my corn dog sink to the bottom and then turned it with tongs to ensure that wit was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they’re fully cooked inside), then transfer to a paper towel-lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).
Notes-If the batter is too thick, just add a splash or two of additional buttermilk.
-You can easily double this recipe!
-These corn dogs freeze really well. Just make sure to let them cool completely before placing them in a ziplock bag. To reheat, bake at 400 degrees for about 15 minutes.