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Corn Dogs

These homemade corn dogs offer a nostalgic taste of the seaside or fairground, recreated easily in your own kitchen. This high-protein snack features juicy hot dogs enveloped in a crisp, golden cornmeal batter with just a hint of cayenne pepper for warmth. By grilling the sausages before coating, you ensure a savoury depth of flavour that pairs perfectly with the slightly sweet, crunchy exterior.

Ideal for casual entertaining or a fun family weekend lunch, these corn dogs are surprisingly simple to prepare. Using a tall glass to dip the sausages ensures an even, professional finish every time. Serve them hot and fresh with plenty of tangy mustard and tomato ketchup for a satisfying homemade treat that adults and children alike will love.

Continue reading below

Ingredients for Corn Dogs

  • 8 hot dogs

  • 60g plus 3 tablespoons plain flour, divided

  • About 1925ml vegetable oil, divided

  • 350ml cornmeal

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon sugar

  • 1/2 teaspoons bicarbonate of soda

  • 1/8 teaspoons cayenne

  • 2 large eggs

  • 300ml well-shaken buttermilk

  • Equipment: a grill pan

  • 8 wooden ice-pop sticks

  • a deep-fat thermometer

  • 8 wooden ice-pop sticks

  • a deep-fat thermometer

  • Accompaniments: ketchup and mustard

  • mustard

Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.

Heat 3 inches oil to 177°C in a deep 3-quart heavy pot over medium-high heat.

Meanwhile, whisk together cornmeal, remaining 120ml flour, 2 tablespoons vegetable oil, baking powder, sugar, bicarbonate of soda, cayenne, and 3/4 teaspoons salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.

Transfer some of batter to a tall glass, filling it almost to the top.

Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 177°C and refill glass with batter between batches.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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