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Homemade Corn Dogs

  • Yield: 8 1x


  • 1 1/2c buttermilk
  • 1c creamed corn (I used canned)
  • 1 jalapeno, seeded and minced
  • 1c corn meal
  • 1c flour
  • 1 tsp baking powder
  • 1/4tsp baking soda
  • 2 tsp salt
  • 1/2tsp cayenne pepper
  • 1/2tsp sugar
  • 4 Tbsp cornstarch
  • 1 quart canola oil for frying
  • 8 hot dogs (I like nitrate-free)
  • Other: 16 wooden skewers, cut to fit your pan or 8 pairs of wooden chopsticks


  1. Pour oil into a large, heavy-bottomed pot and begin preheating to 375 degrees.
  2. In a small bowl, combine buttermilk, creamed corn, and jalapeno. In a separate bowl (I used a medium bowl), combine corn meal, flour, baking powder, baking soda, salt, cayenne, and sugar. Stir well to combine.
  3. Add wet ingredients to the dry mixture all at once and stir until just combined (lumps are okay). Mixture will be very thick. Pour enough batter to almost fill a tall drinking glass (you will use this for battering the hot dogs). Refill as necessary as you work.
  4. Sprinkle cornstarch over a cookie sheet. Working one at a time, skewer hot dogs onto a pair of skewers or chopsticks and roll in the cornstarch. Use your fingers to brush off any excess (you just want a thin, even coating).
  5. Swirl the coated hot dog in the batter, coating evenly and again brushing off any excess batter. Place immediately into the hot oil and cook for 3-4 minutes or until golden brown. Remove with a pair of tongs and set on paper towels or a cooling rack set over a cookie sheet to drain. Repeat with remaining hot dogs.
  6. *Only cook 1-2 at a time so as not to overcrowd the pan or lower the oil temperature too much.