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Corn Dogs got a serious glow up in our kitchen the day I stuffed the batter with sharp cheddar and pickled jalapenos. These homemade corn dogs have a crisp, slightly sweet cornmeal coating with a melty, spicy kick, and Maddie declared them better than the state fair on a lazy Saturday. If you love our air fryer frozen corn dogs, these from scratch ones are worth the dunk.
A cheesy, spiced cornmeal batter and a quick cornstarch trick give these homemade corn dogs that signature crunchy coating that sticks to every bite.
Corn Dogs Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 12 corn dogs
- ⚡ Calories: 397kcal
- 🌶️ Flavor Profile: Sweet cornmeal crust with melty cheddar and a jalapeno kick
- ✋ Difficulty: Easy, on par with our Southern hush puppies
Quick Answer
To make homemade corn dogs, whisk together a cornmeal batter from cornmeal, flour, sugar, baking powder, and seasonings, then stir in milk, egg, oil, and honey until smooth. Fold in shredded cheddar and chopped jalapenos and let the batter rest. Coat hot dogs in cornstarch, insert a skewer into each, then dip them in the batter and lower into 350 degree oil. Fry for about five minutes until golden brown, then drain. The cornstarch coating helps the cornmeal batter cling for a thick, crunchy, restaurant style corn dog.
Jump to:
Why This Recipe Works
Click to see the technique science
- Cornstarch helps the batter stick. Coating the hot dogs in cornstarch first gives the wet cornmeal batter something to grip, so it does not slide off in the oil.
- Resting the batter thickens it. Letting the batter sit five minutes lets the cornmeal hydrate and the baking powder activate, creating a thicker coating that clings better.
- Cheddar and jalapenos add big flavor. Folding cheese and pickled jalapenos right into the batter means every bite of these corn dogs has melty, spicy flavor, not just the hot dog.
- A tall cup makes dipping easy. Pouring the batter into a tall cup lets you dunk the entire hot dog in one motion for full, even coverage.
- Steady 350 degree oil fries them just right. Frying at the right temperature cooks the thick batter through and turns it golden without burning the outside.
Why You’ll Love This Recipe
- They taste like the state fair, but homemade corn dogs are fresher, cheesier, and have a real jalapeno kick.
- A cheesy, spiced cornmeal batter takes classic corn dogs to a whole new level.
- They are a fun, hands on party food, just like our
Key Ingredients
A handful of pantry staples plus cheese and jalapenos turn plain hot dogs into crave worthy corn dogs.
- Cornmeal and Flour: Fine yellow cornmeal gives the classic corn dog flavor and texture, while flour keeps the batter from being too gritty.
- Hot Dogs: Use your favorite beef or all beef hot dogs. Pat them dry before coating so the cornstarch sticks.
- Cheddar and Pickled Jalapenos: Finely shredded sharp cheddar melts into the batter, and chopped pickled jalapenos add tang and heat.
- Milk, Egg, Oil, and Honey: These make the batter smooth and tender, with honey adding a touch of sweetness and golden color.
- Cornstarch: The key trick. Coating the hot dogs in cornstarch helps the batter grip so it does not slide off while frying.
See recipe card for exact quantities.
Variations and Substitutions
These corn dogs are easy to customize for any crowd.
- Mini corn dogs: Use cocktail wieners and short skewers for bite sized party corn dogs.
- Plain classic: Leave out the cheddar and jalapenos for traditional corn dogs the kids will love.
- Extra spicy: Add cayenne to the batter or use hot pickled jalapenos.
- Different proteins: Try them with cheese sticks, sausages, or even our How to Make Corn Dogs
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt.
- In another bowl, whisk the milk, egg, oil, and honey until smooth, then pour into the dry ingredients and whisk until there are no lumps.
- Stir in the shredded cheddar and chopped jalapenos, then let the batter rest for five minutes to thicken.
- Toss the hot dogs with cornstarch in a zip top bag, then insert a skewer into each hot dog without pushing it through the other end.
- Pour the batter into a tall cup. Dip each skewered hot dog into the batter, rotating to coat fully, and let the excess drip off.
- Lower the corn dogs into 350 degree oil, two at a time, and fry about five minutes until golden on all sides. Drain on paper towels and serve.
Recipe Tips & Tricks
- Pat the hot dogs dry and coat them well in cornstarch so the batter grips and does not slide off.
- Let the batter rest five minutes so it thickens and clings to the hot dogs.
- Use a tall cup for dipping so you can coat the entire corn dog in one dunk.
- Keep the oil at 350 degrees and fry only two at a time so the temperature stays steady.
- Rotate as you lift each dipped hot dog to keep the thick batter from dripping off before it hits the oil.
- Drain on a wire rack over a sheet tray to keep the corn dogs crisp all around.
Serving Ideas and Suggestions
Serve these corn dogs hot with all the classic dippers, ketchup, yellow mustard, and a little extra ranch for the jalapeno lovers. They are a guaranteed hit at backyard parties, game day, and kid friendly dinners.
Round out the meal with crispy sides like our
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Building a fried party platter? Serve these corn dogs next to our
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Silly Girls Kitchen Homepage 2024
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Corn Dogs FAQs
Why does my corn dog batter fall off?The most common reason corn dog batter slides off is skipping the cornstarch coating. Coating the hot dogs in cornstarch first and letting the batter rest so it thickens both help the batter grip the corn dogs.
What oil is best for frying corn dogs?Use a neutral, high smoke point oil like vegetable, canola, or peanut oil for frying corn dogs. Keep it at a steady 350 degrees for even cooking.
Can I make corn dogs in an air fryer?Yes. Place the battered corn dogs in a greased air fryer basket and cook at around 375 degrees until golden, flipping once. They will be a bit different than deep fried but still tasty.
Can I freeze homemade corn dogs?Absolutely. Freeze the cooked, cooled corn dogs in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer until hot and crisp.
What hot dogs are best for corn dogs?Standard beef or all beef hot dogs work best for corn dogs. Make sure they are fully thawed and patted dry so the cornstarch and batter adhere well.
How do I keep corn dogs crispy?Drain fried corn dogs on a wire rack instead of stacking them, and serve right away. To reheat, use the oven or air fryer rather than the microwave to keep the coating crisp.
Want corn dogs in a hurry? Try our air fryer frozen corn dogs next.
For another fair favorite at home, make these crispy fried cheese curds.
Homemade Jalapeno Cheddar Corn Dogs
These homemade corn dogs have a crispy cornmeal crust stuffed with melty cheddar and jalapenos, a fun take on the state fair classic.Equipment
Ingredients
For the batter:
- 2 cups fine yellow cornmeal
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 cups whole milk
- 1 large egg well beaten
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 cup finely shredded cheddar cheese
- 1/2 cup pickled jalapenos finely chopped
For assembly:
- 12 hot dogs
- 2 tablespoons cornstarch
- Oil for frying
Instructions
- Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.Oil for frying
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt together until combined.2 cups fine yellow cornmeal, 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt
- In a medium bowl, whisk together the milk, egg, oil, and honey until smooth.2 cups whole milk, 1 large egg, 1 tablespoon vegetable oil, 1 tablespoon honey
- Pour the wet ingredients into the dry and whisk together until there are no lumps.
- Stir in the cheese and jalapenos until well combined.1 cup finely shredded cheddar cheese, 1/2 cup pickled jalapenos
- Let the batter sit for 5 minutes.
- Place the hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.12 hot dogs, 2 tablespoons cornstarch
- Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a plate. Repeat with the remaining hot dogs.
- Pour the batter into a large cup, you want to make sure you can dip the entire hot dog into the batter.
- Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. I find rotating the hot dog as you pull it up out of the batter helps keep the batter stick to the hot dog. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Notes
- Dry off the hot dogs with a paper towel before coating to help the batter stick better.
- Use a tall glass for dipping the hot dogs in batter to get an even coat.
- Fry in small batches to prevent the oil temperature from dropping.
- Let the batter rest for a few minutes before using to thicken slightly for better adhesion.
- Always use a deep fryer or large pot with at least 4 inches of oil for even frying.
- Place corn dogs on a wire rack after frying to keep them crispy.
- You will have excess batter.
Nutrition DisclaimerNutrition
Calories: 397kcal | Carbohydrates: 54g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 585mg | Potassium: 364mg | Fiber: 3g | Sugar: 8g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mgLove This Recipe?
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