Dive into the delicious world of corndogs with these 30 creative twists on the classic fair food! Whether you’re craving quick weeknight dinners, seasonal favorites, or ultimate comfort food, we’ve got recipes to satisfy every occasion. From gourmet upgrades to fun family-friendly versions, get ready to discover your new go-to corndog creation. Let’s explore these mouthwatering ideas that will have everyone asking for seconds!
Classic Homemade Corndogs
Zesty nostalgia just hit different when you bite into that crispy golden shell and juicy hot dog center. These homemade corndogs deliver that fairground magic in your own kitchen—no ticket required. Grab your skewers and let’s fry up some happiness.
Ingredients
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 large egg
– 1 cup whole milk
– 8 hot dogs
– 8 wooden skewers
– 4 cups vegetable oil (or any neutral oil with high smoke point)
Instructions
1. Insert wooden skewers lengthwise into each hot dog, leaving 2 inches exposed for handling.
2. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until fully combined.
3. Crack the egg into the dry ingredients and pour in the milk.
4. Whisk the batter vigorously for 1 minute until smooth and free of lumps.
5. Heat vegetable oil in a deep pot to 375°F, using a candy thermometer for accuracy.
6. Pat hot dogs completely dry with paper towels to ensure batter adhesion.
7. Dip one skewered hot dog into the batter, rotating to coat evenly from tip to base.
8. Immediately lower the battered hot dog into the hot oil, holding it submerged for 5 seconds before releasing.
9. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
10. Remove corndog using tongs and drain on a wire rack set over a baking sheet.
11. Repeat dipping and frying process with remaining hot dogs, maintaining oil temperature at 375°F.
12. Let corndogs rest for 2 minutes before serving to allow interior to set.
Heavenly crisp cornbread coating gives way to that signature snap of juicy hot dog inside. Serve them stacked upright in mason jars with spicy mustard for dipping, or slice into coins for party platters. That first bite will transport you straight to summer fair memories.
Cheddar Jalapeño Corndogs
Craving that fairground crunch with a spicy kick? These Cheddar Jalapeño Corndogs deliver crispy cornmeal batter wrapped around juicy hot dogs stuffed with melty cheddar and fiery jalapeños. Grab your skewers and get ready to fry up the ultimate handheld snack.
Ingredients
– 8 hot dogs
– 1 cup shredded sharp cheddar cheese
– 2 tbsp finely chopped pickled jalapeños (adjust for heat preference)
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 large egg
– 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
– 4 cups vegetable oil (or any neutral high-heat oil)
– 8 wooden skewers
Instructions
1. Pat hot dogs completely dry with paper towels to ensure batter adhesion.
2. Cut a lengthwise slit ¾ through each hot dog, creating a pocket.
3. Stuff each pocket with 2 tablespoons shredded cheddar and ¾ teaspoon chopped jalapeños.
4. Press edges gently to seal filling inside hot dogs.
5. Insert wooden skewers lengthwise through each stuffed hot dog, leaving a 3-inch handle.
6. Whisk cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
7. Beat egg and buttermilk in a separate bowl until fully combined.
8. Pour wet ingredients into dry ingredients and stir just until no dry streaks remain—do not overmix.
9. Heat oil in a heavy pot to 375°F, using a deep-fry thermometer for accuracy.
10. Hold skewer and dip each stuffed hot dog into batter, rotating to coat evenly.
11. Let excess batter drip off for 5 seconds before frying.
12. Carefully lower coated corndogs into hot oil, frying 2-3 at a time to maintain temperature.
13. Fry for 3-4 minutes, turning occasionally, until deep golden brown.
14. Remove with tongs and drain on a wire rack over a baking sheet—this keeps them crispy.
15. Repeat with remaining corndogs, checking oil temperature between batches.
Zesty jalapeños and gooey cheddar create pockets of molten heat inside the snappy hot dog, while the crispy cornmeal shell shatters with each bite. Serve them stacked upright in mason jars with spicy mustard for dipping, or slice into coins for a party platter that disappears fast.
Korean Mozzarella Cheese Corndogs
Feast your eyes on the ultimate street food mashup! Forget basic corndogs—these Korean-inspired beauties pack mozzarella magic inside that crispy golden shell. Get ready for that legendary cheese pull that’ll break the internet.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup fine cornmeal
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup whole milk
– 1 large egg
– 8 mozzarella cheese sticks
– 8 wooden skewers
– 2 cups panko breadcrumbs
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup granulated sugar for coating (optional)
Instructions
1. Insert wooden skewers lengthwise through each mozzarella cheese stick.
2. Whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt in a medium bowl.
3. Beat 1 large egg with 3/4 cup whole milk in a separate bowl.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined—don’t overmix.
5. Spread 2 cups panko breadcrumbs on a plate.
6. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
7. Dip each skewered cheese stick into the batter, letting excess drip off.
8. Immediately roll the battered cheese stick in panko breadcrumbs, pressing gently to adhere.
9. Carefully lower 2-3 corndogs into the hot oil using tongs.
10. Fry for 3-4 minutes until golden brown, turning occasionally for even cooking.
11. Remove corndogs and drain on a wire rack—this keeps them crispy.
12. Optional: Roll warm corndogs in 1/4 cup granulated sugar for sweet-salty contrast.
Brace yourself for that signature cheese stretch! The crispy panko shell gives way to molten mozzarella that pulls for days. Serve them with gochujang mayo or dunk in ketchup for the ultimate sweet-savory crunch.
Mini Corndogs with Honey Mustard Dipping Sauce
Kickstart your snack game with these bite-sized corndogs that deliver maximum crunch and flavor in every pop. Dunk them in that sweet-tangy honey mustard sauce for the ultimate party starter or game day treat that disappears faster than you can make them.
Ingredients
– 1 package mini smoked sausages (about 24 count)
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup buttermilk (or whole milk with 1 tbsp lemon juice)
– 1 large egg
– 2 tbsp melted butter
– Vegetable oil for frying (enough for 2-inch depth)
– ¼ cup yellow mustard
– ¼ cup honey
– 1 tbsp mayonnaise (for creamier texture)
Instructions
1. Pat dry mini sausages completely with paper towels to ensure batter adhesion.
2. Insert toothpicks into each sausage, leaving enough handle for easy dipping.
3. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
4. In a separate bowl, beat buttermilk, egg, and melted butter until fully combined.
5. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
6. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a thermometer for accuracy.
7. Dip each sausage into the batter, coating completely and letting excess drip off.
8. Carefully lower battered sausages into hot oil, frying 4-5 at a time to avoid crowding.
9. Fry for 2-3 minutes until golden brown, flipping halfway for even cooking.
10. Remove with a slotted spoon and drain on a wire rack over paper towels.
11. Whisk together yellow mustard, honey, and mayonnaise in a small bowl until smooth.
12. Serve corndogs immediately with honey mustard dipping sauce.
Unbelievably crispy outside gives way to juicy sausage centers, while the honey mustard adds that perfect sweet-savory punch. Try serving them stacked vertically in shot glasses with sauce at the bottom for a fun party presentation that keeps guests coming back for more.
Breakfast Corndogs with Sausage and Pancake Batter
Get ready to revolutionize breakfast! Grab those skewers and transform morning sausage into golden corndog magic that’ll make your taste buds dance. This handheld breakfast upgrade combines fluffy pancake batter with savory sausage in the most delicious way possible.
Ingredients
– 8 breakfast sausage links
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup buttermilk, or regular milk with 1 tbsp vinegar
– 1 large egg
– 2 tbsp melted butter, or vegetable oil
– Vegetable oil for frying, about 2 cups
– 8 wooden skewers, 6-inch length
Instructions
1. Insert wooden skewers lengthwise through each breakfast sausage, leaving 2 inches exposed for handling.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. Pour buttermilk, egg, and melted butter into the dry ingredients.
4. Stir the batter gently until just combined—small lumps are fine for tender pancakes.
5. Heat 2 inches of vegetable oil in a heavy pot to 375°F, using a thermometer for accuracy.
6. Pat each skewered sausage completely dry with paper towels to ensure batter adhesion.
7. Dip one sausage into the batter, rotating to coat evenly from tip to base.
8. Let excess batter drip off for 5 seconds before frying.
9. Carefully lower the battered sausage into the hot oil, holding the skewer.
10. Fry for 2-3 minutes until golden brown, turning occasionally with tongs.
11. Remove when the coating is crisp and deeply golden, not pale.
12. Drain on a wire rack over paper towels to keep them crispy.
13. Repeat with remaining sausages, maintaining oil temperature between 370-380°F.
14. Serve immediately while hot and crisp.
You’ll love the crispy pancake exterior giving way to juicy sausage inside. Drizzle with maple syrup for classic breakfast vibes or dip in spicy ketchup for savory satisfaction. These corndogs stay surprisingly crisp thanks to the wire rack draining method, making them perfect for brunch gatherings or hectic mornings.
Gluten-Free Corndogs
Every gluten-free craving just met its match. These crispy corndogs deliver that classic fairground flavor without the gluten. Get ready to dunk, dip, and devour.
Ingredients
– 1 cup fine yellow cornmeal
– 1 cup gluten-free all-purpose flour blend
– 2 tbsp granulated sugar
– 1 tsp baking powder
– ½ tsp salt
– 1 large egg
– ¾ cup buttermilk, or dairy-free alternative
– 8 hot dogs
– 4 cups vegetable oil, for frying
– 8 wooden skewers
Instructions
1. Insert wooden skewers lengthwise into each hot dog, leaving 2 inches exposed for handling.
2. Whisk cornmeal, gluten-free flour, sugar, baking powder, and salt in a medium bowl until fully combined.
3. Beat egg and buttermilk in a separate bowl until smooth.
4. Pour wet ingredients into dry ingredients and stir just until no dry streaks remain—do not overmix.
5. Heat vegetable oil in a deep pot to 375°F, using a thermometer for accuracy.
6. Pat hot dogs completely dry with paper towels to help batter adhere.
7. Dip one hot dog into the batter, rotating to coat evenly from end to end.
8. Carefully lower battered hot dog into hot oil and fry for 2–3 minutes until golden brown.
9. Remove with tongs and drain on a wire rack set over a baking sheet—this keeps them crispy.
10. Repeat with remaining hot dogs, maintaining oil temperature between 370–380°F.
11. Let corndogs cool for 2 minutes before serving.
So crispy outside, tender inside—these corndogs shatter with each bite. The cornmeal gives a subtle sweetness that pairs perfectly with tangy mustard or spicy ketchup. Serve them stacked upright in mason jars for a fun, fair-style presentation at your next gathering.
Bacon-Wrapped Corndogs
Brace yourselves for the ultimate fair food glow-up. Bacon-wrapped corndogs transform carnival classics into crispy, savory masterpieces that’ll disappear faster than you can say “seconds, please.” Get ready to level up your snack game with this irresistible mashup.
Ingredients
– 8 hot dogs
– 8 slices bacon (thin-cut works best for wrapping)
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 large egg
– 1 cup whole milk (or buttermilk for extra tang)
– Vegetable oil for frying (enough for 3-inch depth)
– 8 wooden skewers
Instructions
1. Wrap each hot dog tightly with one bacon slice, securing ends with toothpicks.
2. Insert wooden skewers lengthwise through each bacon-wrapped hot dog.
3. Whisk cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
4. Beat egg and milk separately until fully combined.
5. Pour wet ingredients into dry ingredients, stirring until just mixed (lumps are okay).
6. Heat vegetable oil in a deep pot to 375°F, using a thermometer for accuracy.
7. Dip each bacon-wrapped hot dog into batter, coating completely.
8. Carefully lower battered corndogs into hot oil using tongs.
9. Fry for 3-4 minutes until golden brown, turning occasionally for even cooking.
10. Remove corndogs when batter is crisp and bacon edges are browned.
11. Drain on wire rack over baking sheet for 2 minutes (this keeps them crispy).
12. Remove toothpicks before serving.
Heavenly crisp batter gives way to smoky bacon and juicy hot dog perfection. The salty-sweet balance makes these dangerously addictive—dip in spicy mustard or maple syrup for contrasting flavors. Serve them stacked upright in mason jars for a fun, Instagram-worthy presentation that’ll have everyone reaching for more.
Vegan Corndogs with Plant-Based Sausages
Vegan corndogs that’ll make you forget the fair! Whip up these crispy, golden plant-based delights in minutes. Perfect for game day or nostalgic snacking.
Ingredients
– 8 plant-based hot dogs (thaw if frozen)
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 2 tbsp sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup unsweetened plant milk (soy or almond work great)
– 1/4 cup vegetable oil (or any neutral oil)
– 8 wooden skewers (soak in water 30 minutes to prevent burning)
– Vegetable oil for frying (enough for 2-inch depth in pot)
Instructions
1. Insert soaked wooden skewers lengthwise into each plant-based hot dog, leaving 2 inches exposed for handling.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a medium bowl until fully combined.
3. Pour plant milk and 1/4 cup vegetable oil into dry ingredients, stirring until batter is smooth with no lumps.
4. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
5. Pat plant-based hot dogs completely dry with paper towels to ensure batter adhesion.
6. Dip each skewered hot dog into batter, rotating to coat evenly from end to end.
7. Carefully lower battered corndogs into hot oil, frying no more than 2-3 at a time to maintain temperature.
8. Fry for 2-3 minutes until golden brown, flipping halfway through cooking for even browning.
9. Remove corndogs using tongs and drain on wire rack over baking sheet for maximum crispiness.
10. Repeat with remaining corndogs, allowing oil to return to 375°F between batches.
Fantastically crispy outside gives way to tender plant-based sausage inside. Serve with spicy mustard for classic fair vibes or drizzle with maple syrup for sweet-savory twist. These hold their crunch beautifully for backyard parties or late-night cravings.
Spicy Chipotle Corndogs
Zesty, smoky, and perfectly crispy—these Spicy Chipotle Corndogs bring the fairground favorite to your kitchen with a fiery kick. Grab your skewers and get ready to dip, coat, and fry your way to snack perfection. This handheld treat delivers crunch, heat, and savory satisfaction in every bite.
Ingredients
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup whole milk
– 1 large egg
– 2 tbsp adobo sauce from canned chipotles (adjust for heat preference)
– 8 beef hot dogs
– 8 wooden skewers (soak in water 30 minutes to prevent burning)
– 4 cups vegetable oil (or any neutral high-heat oil)
Instructions
1. Insert a wooden skewer lengthwise into each hot dog, leaving a 2-inch handle.
2. Whisk cornmeal, flour, sugar, baking powder, and salt in a medium bowl until fully combined.
3. Pour milk, egg, and adobo sauce into the dry ingredients.
4. Stir batter with a fork until smooth and lump-free—it should coat a spoon thickly.
5. Heat vegetable oil in a deep pot to 375°F, using a thermometer for accuracy.
6. Pat hot dogs completely dry with paper towels to help batter adhere.
7. Dip one hot dog into the batter, rotating to coat evenly from end to end.
8. Let excess batter drip off for 10 seconds before frying.
9. Carefully lower the coated hot dog into the hot oil, holding the skewer.
10. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp.
11. Remove with tongs and drain on a wire rack over a baking sheet.
12. Repeat with remaining hot dogs, maintaining oil temperature at 375°F.
Kick up the crunch by serving these corndogs with a creamy cilantro-lime dip or extra chipotle mayo. The cornmeal coating stays shatteringly crisp while the smoky heat builds with each bite. For a next-level twist, sprinkle with cotija cheese and pickled jalapeños right after frying.
Sweet and Savory Pecan-Crusted Corndogs
Jumpstart your snack game with these next-level corndogs. Just imagine crispy pecan crust hugging juicy hot dogs with a sweet-savory kick. Get ready to blow up your feed with this viral-worthy creation.
Ingredients
– 8 beef hot dogs
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 large egg
– 1 cup buttermilk
– 1 cup finely chopped pecans
– Vegetable oil for frying (about 4 cups)
– 8 wooden skewers
Instructions
1. Pat 8 beef hot dogs completely dry with paper towels.
2. Insert wooden skewers lengthwise into each hot dog, leaving handles.
3. Whisk together 1 cup cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a medium bowl.
4. Beat 1 large egg with 1 cup buttermilk in a separate bowl until smooth.
5. Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
6. Spread 1 cup chopped pecans on a plate.
7. Heat 4 cups vegetable oil in a heavy pot to 375°F, using a thermometer for accuracy.
8. Dip one skewered hot dog into the batter, coating completely.
9. Roll the battered hot dog in chopped pecans, pressing gently to adhere.
10. Carefully lower the coated corndog into the hot oil.
11. Fry for 2-3 minutes until golden brown, turning occasionally for even cooking.
12. Remove with tongs and drain on a wire rack over paper towels.
13. Repeat with remaining hot dogs, maintaining oil temperature between 370-380°F.
14. Let cool for 2 minutes before serving.
But that pecan crunch gives way to tender hot dog perfection. The sweet cornbread batter balances the savory nuts for maximum flavor impact. Serve these with spicy mustard for dipping or crumble over a gourmet hot dog salad.
Beer-Battered Corndogs
Ditch the fairground lines—these homemade beer-battered corndogs deliver that crispy, golden perfection right in your kitchen. Grab your skewers and get ready to level up your snack game with this foolproof recipe that’s guaranteed to satisfy those crunchy cravings.
Ingredients
– 8 hot dogs
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 large egg
– 1 cup light beer (chilled, for maximum crispiness)
– Vegetable oil for frying (enough for 3-inch depth)
– Wooden skewers (8 count)
Instructions
1. Pat dry 8 hot dogs completely with paper towels to ensure batter adhesion.
2. Insert wooden skewers lengthwise into each hot dog, leaving 2 inches exposed for handling.
3. Pour vegetable oil into a heavy-bottomed pot until it reaches 3 inches deep.
4. Heat oil over medium-high heat until it reaches 375°F on a deep-fry thermometer.
5. Whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, and 1 teaspoon salt in a medium bowl.
6. Crack 1 large egg into the dry ingredients and pour in 1 cup chilled light beer.
7. Stir batter gently until just combined—lumps are fine and prevent overmixing.
8. Dip one skewered hot dog into the batter, rotating to coat evenly from tip to end.
9. Let excess batter drip off for 5 seconds before carefully lowering into the hot oil.
10. Fry corndog for 3-4 minutes, turning occasionally with tongs until deep golden brown.
11. Remove corndog from oil and drain on a wire rack set over a baking sheet.
12. Repeat dipping and frying process with remaining hot dogs, working in batches to avoid overcrowding.
13. Maintain oil temperature at 375°F between batches for consistent frying.
14. Let corndogs cool for 2 minutes before serving.
You’ll love that shatteringly crisp beer batter giving way to juicy hot dog perfection. Serve these golden beauties with spicy mustard for dipping or get creative by rolling them in everything bagel seasoning while still hot.
Italian-Style Corndogs with Mozzarella and Basil
Ready to level up your fair food game? These Italian-style corndogs swap the classic hot dog for gooey mozzarella and fresh basil. Dunk them in a savory herbed batter and fry until golden for a crispy, cheesy masterpiece that’ll have everyone begging for the recipe.
Ingredients
– 8 mozzarella string cheese sticks
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 2 tsp baking powder
– 1 tsp garlic powder
– 1 tsp dried oregano
– ½ tsp salt
– 1 large egg
– 1 cup buttermilk (or whole milk with 1 tbsp lemon juice)
– ¼ cup fresh basil, finely chopped
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– ½ cup marinara sauce, for dipping
Instructions
1. Pat the mozzarella sticks completely dry with paper towels to prevent splattering.
2. Insert a wooden skewer into each mozzarella stick, leaving a 2-inch handle.
3. Freeze the skewered mozzarella sticks for 20 minutes to help them hold shape during frying.
4. Whisk together the flour, cornmeal, baking powder, garlic powder, oregano, and salt in a medium bowl.
5. Beat the egg and buttermilk in a separate bowl until fully combined.
6. Pour the wet ingredients into the dry ingredients and stir until just mixed—do not overmix.
7. Fold in the chopped basil until evenly distributed throughout the batter.
8. Heat the vegetable oil in a deep pot to 375°F, using a thermometer for accuracy.
9. Dip each frozen mozzarella stick into the batter, coating evenly from end to end.
10. Carefully lower one coated stick into the hot oil and fry for 2–3 minutes until golden brown.
11. Flip halfway through frying to ensure even browning on all sides.
12. Remove with tongs and drain on a wire rack over paper towels.
13. Repeat with remaining sticks, frying no more than 2–3 at a time to maintain oil temperature.
14. Serve immediately with warm marinara sauce for dipping.
Serve these corndogs right out of the fryer for maximum crispness. The cornmeal batter shatters to reveal molten mozzarella and aromatic basil in every bite. Dunk them in extra marinara or slice over a salad for a playful twist on Italian flavors.
Tex-Mex Cornbread Corndogs
Craving that carnival corndog crunch but want a Tex-Mex twist? Combine sweet cornbread batter with spicy sausage for handheld perfection. This mashup delivers smoky heat in every golden-brown bite.
Ingredients
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– ¼ cup granulated sugar
– 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
– 2 large eggs
– ¼ cup vegetable oil (or any neutral oil)
– 1 cup canned corn kernels, drained
– 1 jalapeño, finely diced (seeds removed for milder heat)
– 8 beef hot dogs (or spicy sausage links)
– 8 wooden skewers
– Vegetable oil for frying (about 4 cups)
Instructions
1. Whisk cornmeal, flour, baking powder, salt, and sugar in a large bowl.
2. Pour buttermilk, eggs, and ¼ cup vegetable oil into the dry ingredients.
3. Stir until just combined—do not overmix to keep batter tender.
4. Fold in corn kernels and diced jalapeño.
5. Chill batter for 20 minutes to thicken for better coating.
6. Pat hot dogs completely dry with paper towels while batter chills.
7. Insert wooden skewers lengthwise into each hot dog, leaving a 3-inch handle.
8. Heat 3 inches of vegetable oil in a heavy pot to 350°F using a thermometer.
9. Dip one skewered hot dog into chilled batter, rotating to coat evenly.
10. Let excess batter drip off for 10 seconds to prevent uneven cooking.
11. Carefully lower coated hot dog into hot oil, holding skewer.
12. Fry for 2–3 minutes until golden brown, turning once with tongs.
13. Transfer to a wire rack over a baking sheet—this keeps them crisp.
14. Repeat with remaining hot dogs, maintaining oil at 350°F between batches.
15. Let corndogs cool for 5 minutes before serving.
Load these up with extra fixings for maximum flavor. The crispy cornbread shell gives way to juicy sausage with a subtle jalapeño kick. Dunk in chipotle aioli or crumble over chili for a next-level meal.
Conclusion
Zesty and versatile, these corndog recipes offer something delicious for every gathering. We hope you’re inspired to try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
