Andy Lyons

Recipe Summary

20 mins
20 mins
40 mins
16 corn dogs


Ingredient Checklist


Instructions Checklist
  • In a bowl, combine cornmeal, flour, sugar, baking powder, salt, and pepper. Stir in egg and milk. [From our kitchen: If your batter seems too thick for dipping, add 2 to 3 more tablespoons milk. To make dipping the dogs easier, pour the batter into a 1-quart jar or a tall, wide-mouthed glass and refrigerate it for 10 minutes, while the oil heats.]

  • Pour oil to a depth of 11/2 to 3 inches in a deep, heavy-bottomed skillet or pot (preferably cast-iron); heat to 365°F. [From our kitchen: Buy at least 2 quarts oil to ensure you have enough to submerge the dogs while they are skewered. An oil depth of 11/2 inches will work in an 8-inch or wider skillet, but you'll need 3 inches in a smaller saucepan.]

  • Pat hot dogs dry, then insert a wooden skewer a little more than halfway into each. [From our kitchen: You'll have enough batter for 16 regular-size hot dogs or 9 bun-length hot dogs.]

  • Dip hot dogs in batter and twirl until well coated. Working in batches of 2, submerge hot dogs (but not skewer "handles") in hot oil; fry until batter is lightly browned, about 3 minutes. Drain on paper towels.



"Oh my goodness! I've finally found it: the perfect corn dog recipe. This takes me back to the county fair, and the batter is nice and thick and sticks well. The kids are insisting I make it again tonight, and they don't have to twist my arm." -CHEEKYMAN


"I loved that I could use good quality kosher hot dogs. You don't always know the quality of meat in ready-made corn dogs! Make sure your oil is the perfect temp (365°F was perfect for me). If it is too hot, the outside will burn and the inside batter will be raw. If it is not hot enough, the batter will slide off." -TAXI 44


"I was really surprised when I found out that I had everything on hand to make homemade corn dogs. I substituted honey for the sugar and skipped the black pepper, and they turned out great." -DANI


"They taste just like the ones at the fair! I had been searching for a recipe for these corn dogs for a long time, and I finally found it." -QUEEN OF CAKES


"We used this recipe and sold corn dogs at our local festival. We had customers come back and tell us that they were the best corn dogs they ever tasted. Some people even bought more. Cha-ching!" -LAJUNE




Blipp to see how easy this is to make! Or visit corn-dog-video


The humble corn dog, a perennial favorite known by many names, is one of the longest-lived fair foods. The Corny Dog has been served at the State Fair of Texas since 1942, and the Pronto Pup has been enjoyed at the Minnesota State Fair since 1947.

Nutrition Facts

318 calories; total fat 22.9g; saturated fat 7.6g; cholesterol 44mg; sodium 776mg; carbohydrates 19.2g; fiber 0.6g; protein 8.6g.