Corn Dog Homemade

Corn Dog Homemade

Photo by Renna P.

  • Prep Time


  • Total Time


  • Servings



  • NOTE: I use self-rising flour and meal omiting baking powder, soda & salt.

  • 1-½

    c all purpose flour

  • 1

    c plain cornmeal

  • 2

    tbsp sugar

  • tsp baking powder

  • ½

    teaspoon baking soda

  • 1

    tsp salt

  • 1


  • 1⅓

    c milk

  • 8


  • 8

    wooden sticks


Heat Deep Fryer to 375 degrees. In medium bowl, add 1 cup flour, cornmeal, sugar, baking powder, baking soda, and salt together and mix until well combined. Add milk and egg and stir well until smooth and well blended. Set aside. Place 1/2 cup flour in a shallow dish or pie plate. Skewer each weenie on a wooden stick, then roll in flour, gently shaking off the excess. Fill a tall drinking glass with corn dog batter. Dip each weenie into glass of batter while holding the stick, until completely submerged, slowly pull out of batter and carefully lower into hot oil. Fry until golden brown. Drain on paper towels. To freeze: Place fully cooked corn dogs on wax paper lined baking sheets and place in freezer until frozen hard (A few hours). Remove and place in zipper seal bags before returning to freezer. Reheat in oven or microwave.


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