Easy Homemade Mini Corn Dogs

from 40 votes

This recipe for Easy Homemade Mini Corn Dogs takes less than 25 minutes from start to finish. Plus, leftovers freeze and reheat well for a quick anytime appetizer or snack. Simply halve hot dogs, coat them in cornmeal batter and fry until golden brown.

Homemade mini corn dogs on a plate with a small bowl containing ketchup.

The humble hot dog can be many a wondrous snack, especially when it goes beyond the bun. While Everything Puff Pastry Pigs In a Blanket have been a mealtime game-changer around here, it was time to tackle a DIY spin on a deep-fried delicacy I grew up eating regularly while making the rounds at mall food courts: corn dogs!

The setup couldn’t be more simple for this snack-sized spin on homemade corn dogs. A quick-fix cornmeal batter, made with just a handful of fridge and pantry staples, comes together in minutes. Then it’s time to choose your hot dog (or cocktail weenie!) and grab the skewers, which can be lollipop sticks or popsicle sticks.

Coat the halved hot dogs in the cornmeal batter then dunk them in boiling oil to see the cornmeal crust come to life. It puffs up perfectly around the hot dogs, creating the ultimate appetizer or snack!

Homemade Mini Corn Dogs

No Description

Ingredients

Glass bowls containing hot dogs, cornmeal, flour, egg, sugar, milk and baking powder.
  • Hot dogs: Choose your favorite brand or type of hot dog for this recipe. Cocktail weenies work for this recipe, too!
  • Yellow cornmeal: This gives the corn dogs their classic texture and flavor.
  • All-purpose flour: Helps bind the batter together.
  • Sugar: Adds a hint of sweetness to the batter.
  • Baking powder: Ensures a light and fluffy coating.
  • Egg: Helps the batter stick to the hot dogs.
  • Milk: I prefer to use whole milk, but 2% milk or even non-dairy milk like almond or soy milk will work.
  • Vegetable oil: For frying.

You’ll also need lollipop sticks (or wooden skewers) and a deep-fry thermometer.

See the recipe card for full information on ingredients and quantities.

How to Make Mini Corn Dogs

Growing up, state fair corn dogs were a highlight of summer. But now you can make homemade corn dogs any day with this easy recipe.

  1. Prep the hot dogs. Cut the hot dogs in half and insert a lollipop stick into each piece, leaving enough of the stick exposed to hold onto. Thoroughly dry off the hot dogs with paper towels.
  2. Make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. 
  1. Heat the oil. In a large pot, heat about 4 inches of vegetable oil to 350°F using a deep-fry thermometer to monitor the temperature.
  2. Coat the hot dogs. Dip each hot dog into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.
  3. Fry the mini corn dogs. Carefully place the battered hot dogs into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the corn dogs from the oil and place them on a paper towel-lined plate or baking sheet fitted with a wire rack to drain excess oil. Repeat the breading and frying process with the remaining hot dogs.
  1. Serve immediately with your favorite dipping sauces such as spicy ketchup, mustard or honey mustard.

Complete your DIY state fair feast with a side of French fries or crispy beer-battered onion rings!

Tips for Making Corn Dogs at Home

  • Pat the hot dogs dry with paper towels before dipping them in the cornmeal batter, otherwise the batter will just slide off.
  • When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass.
  • The lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick and all.
  • Using a deep-fry thermometer ensures your oil is at the correct temp so you don’t end up with soggy corn dogs.
  • Rotate the corn dogs occasionally while frying to ensure even cooking.
  • Fry in batches to avoid overcrowding, which can lower the oil temperature and result in greasy, unevenly cooked corn dogs.
  • After each batch, allow the oil to come back to 350°F before adding the next batch.
  • Make these into mini corn dog nuggets by ditching the skewers and using a fork to lower the battered hot dogs into the hot oil. Just be very careful when lowering them into the oil!

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F oven for about 5 minutes, or until heated through and crispy. You can also reheat them in your air fryer using the same temperature and time.

Avoid using the microwave, as it can make the corn dogs soggy instead of crispy.

A hand holds a mini corn dog on a stick.

How to Freeze & Reheat

Looking to build your stash of freezer snacks? These fried corn dogs, once cooled completely, can be stored securely in sealable plastic bags and frozen for up to 2 months. I recommend flash-freezing them in a single layer on a baking sheet for 1-2 hours before transferring them to your freezer-safe bag.

To reheat, bake at 375°F for 15-20 minutes or air fry at 350°F for 8-10 minutes until heated through and crispy.

A hand dips a homemade mini corn dog on a stick into a small bowl of ketchup.

More Snack Recipes You’ll Love

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Appetizer

Easy Homemade Mini Corn Dogs

Calling all state fair food enthusiasts! A carnival classic is getting a DIY makeover with this recipe for Easy Homemade Mini Corn Dogs.
Author: Kelly Senyei
4.95 from 40 votes
Homemade mini corn dogs on a plate with a small bowl containing ketchup.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 14 mini corn dogs

Ingredients 

  • 1 (12-oz.) package hot dogs
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • Vegetable oil, for frying

Equipment:

  • lollipop sticks; deep-fry thermometer

Instructions 

  • Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
  • Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
  • Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.

Kelly’s Notes

  • Pat the hot dogs dry with paper towels before dipping them in the cornmeal batter, otherwise the batter will just slide off.
  • When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass.
  • The lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick and all.
  • Rotate the corn dogs occasionally while frying to ensure even cooking.
  • Fry in batches to avoid overcrowding, which can lower the oil temperature and result in greasy, unevenly cooked corn dogs.
  • After each batch, allow the oil to come back to 350°F before adding the next batch.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F oven for about 5 minutes, or until heated through and crispy. You can also reheat them in your air fryer using the same temperature and time.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 115kcal, Carbohydrates: 14g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 196mg, Potassium: 132mg, Fiber: 1g, Sugar: 2g, Vitamin A: 31IU, Calcium: 42mg, Iron: 1mg

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Recipe adapted from AllRecipes.com.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

4.95 from 40 votes (2 ratings without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Stacey says:

    Recipe was great but the corn dogs would float in the oil and cook unevenly. Any tips to prevent that? Thanks!!

    1. Kelly Senyei says:

      Hi Stacey! Did you rotate the corn dogs as they were cooking in the oil?

      1. Jean Dsa says:

        5 stars
        one of the best receipe for corndogs. All time favourite of my children, specially when they have sleepovers. Thanks for the yummy receipe.

      2. Kelly Senyei says:

        I’m so glad you enjoyed the recipe, Jean!

  2. Patty says:

    5 stars
    Oh yummmm! I used some cocktail hotdogs that i had frozen and i made sure they were thawed, dried off and coated with some corn starch and the came out perfect!! Easy recipe too! I had everything on hand!!

    1. Kelly Senyei says:

      Awesome! I’m so happy you enjoyed the recipe, Patty!

  3. Ginette Crisp says:

    5 stars
    Best corn dogs ever! I make a triple batch everytime and there are never any leftovers!

    1. Kelly Senyei says:

      WOWZA! I’m so thrilled you’ve been enjoying the recipe, Ginette!

  4. S Davis says:

    My batter does not stick to the hot dog. What am I doing wrong

    1. Kelly Senyei says:

      Hi there! Did you thoroughly dry off the hot dogs with paper towels?

    2. Ida says:

      Try dusting the hot dogs with corn startch before you dip them. I find it workss.

    3. Anna says:

      I had this happen…I’m convinced it’s because I purchased the “skinless” hot dogs. I’m trying again tonight with Ballparks. Fingers crossed!

      1. Kelly Senyei says:

        Looking forward to reading your results, Anna!

  5. Arlene J says:

    5 stars
    Felt a little snack-ish last night and I tried this recipe. Quick and easy to make. Me and my daughter enjoyed them.

    1. Kelly Senyei says:

      I’m so glad you and your daughter enjoyed the recipe, Arlene!

  6. Chanel says:

    5 stars
    Omg!!!
    This has become a family favorite in our house! My children will now refuse to eat brought ploto pups/ dagwood dogs/ corn dogs. I often do bite size ones to for school lunches or just because snacks lol
    Yum yum yum!! ⭐⭐⭐⭐⭐

    1. Kelly Senyei says:

      Love, love, LOVE reading this Chanel! I’m thrilled your family has been enjoying the mini corn dogs :)

  7. Dannielle says:

    5 stars
    Easy recipe. Just enough sweetness. Skipped the wooden skewers and just put the cut up hotdogs right in the batter and used a spoon to put into oil. Delicious.

    1. Kelly Senyei says:

      I’m so happy you enjoyed the recipe, Dannielle!

    2. Verian J. says:

      For the batter can you use Jiffy corn muffin mix to make it even easier?

      1. Kelly Senyei says:

        Hi Verian – I haven’t tried that so I can’t say with certainty what the results would be.

  8. Neko Thompson says:

    5 stars
    Easy and most excellent. They were very good and fun to make.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Neko!

      1. Cash says:

        How do u make them crispy mine came out soft

      2. Kelly Senyei says:

        Did you confirm your oil temp was correct, Cash?

  9. Andy S says:

    5 stars
    I use this recipe everytime though since filling a plant based diet I have substituted the egg for aquafaba and the milk with oat milk and the Fry’s frozen hot dogs and these turned out beautifully. Thanks

    1. Kelly Senyei says:

      I’m so glad you’ve been enjoying the recipe, Andy!

  10. Felisha J says:

    5 stars
    Forgot to add the rating on my first comment! Was eating my mini corn dogs lol

    1. Kelly Senyei says:

      haha! Thanks so much for rating the recipe! :)

    2. Cheryl S. says:

      5 stars
      This recipe is perfect! Made these for a lazy Sunday afternoon snack! Thoroughly enjoyed and will definitely make them again!

      1. Kelly Senyei says:

        I’m so thrilled you enjoyed the recipe, Cheryl!

  11. Felisha says:

    I haven’t had mini corn dogs since grade school. I used the hill shire lil smokies and omg I was back in elementary. My grandmother and I enjoyed them. Thank you for the recipe.

    1. Kelly Senyei says:

      You are so welcome, Felisha! I’m thrilled you and your grandmother enjoyed the recipe!

  12. Jamie r Solorio says:

    5 stars
    Super fast and easy! I will use again for sure, but next time perhaps some garlic and onion powder and a smidge more sugar….want more of that carnival corndog taste??? We shall see. Thanks for sharing!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Jamie!

  13. Keira says:

    i make these corn dogs for my brother as he is a picky eater and he adores them and always looks forward to his corn dog fridays.

    thanks so much.

    1. Kelly Senyei says:

      I’m so thrilled to read this, Keira!

  14. Keira says:

    I am only 12, but once I get back to school I am going to do this I always wanted to taste a corn dog and I have a good feeling about this recipe.

    1. Kelly Senyei says:

      Awesome! I hope you enjoy the recipe, Keira!

  15. Kirsty says:

    5 stars
    Delicious

  16. RDT says:

    I was looking forward to making this recipe however things must be a little different here in Australia! The lollypop sticks melted, I could only leave the dogs in for 20 seconds before they burned, and the batter was quite sloppy so didn’t really stick. Also here, we always cook the frankfurts before battering so that added an extra step. I was cooking for an ‘American food’ competition. Other entrants bought sticky ribs, pork sliders and things like that but when I walked in with my corn dogs everyone was “oooooh someone made corn dogs!”, so even though it was more difficult than planned, they were still a big hit. Thanks!

    1. Kelly Senyei says:

      I’m glad they were still a big hit at the competition! :)

  17. Cheryl says:

    Other recipes I’ve seen say they can be frozen and reheated at about 400 degrees F. for 15-20 minutes (but obviously, keep an eye on them while they’re in there!)

    1. Kelly Senyei says:

      Thanks for the tip, Cheryl!

  18. Cindy Daugherty says:

    I want to try these so bad! Why am I not seeing the recipe???

    1. Kelly Senyei says:

      Hi Cindy – The recipe is underneath the last image of this post :)

  19. Eric B says:

    Okay okay I will comment…!! I will have to say this is a first time and the kids… well let’s just say there was nothing left. But we did add lib… We put both halves in a hot dog bun then added chili and Cheese Whiz. I would have taken a photo but my hands were wiping faces off instead. Easy recipe and very tasty.

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Eric!

  20. Amaryllis says:

    5 stars
    LOVE this recipe it was so delicious! Weird thing was I needed almost a cup of milk (maybe because I used skim milk and not whole milk) but otherwise it came out great. I pre boiled my hot dogs so they’re juicier and plump up. Hit last night for movie night!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Amaryllis!

  21. Imaan mohammed says:

    5 stars
    I love them super easy to make and delish

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Imaan!

  22. Jade says:

    5 stars
    Amazing! Kids loved them and added bonus as they were different to our ‘normal’ (UK) hot dog day. Despite us all loving them, I have some left over… can they be frozen? If so, how would you recommend reheating them? Thank you xx

    1. Kelly Senyei says:

      Hi Jade! I’ve never tried freezing them and reheating so I’m not sure if the breading would still be crispy. Sorry I can’t be of more help!

  23. tessa says:

    5 stars
    Easy, delicious, and I really appreciated the very reasonable amount of batter so I wasn’t stuck frying the whole day. They fried up nice and clean, too – I’ve been using the leftover oil bit by bit for sauteeing and whatnot. I had some little wooden appetizer fork-type things that worked perfectly as mini-skewers. Only problem: I could be happy eating them once or twice a week! ;-)

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Tessa!

  24. tessa says:

    5 stars
    Easy, delicious, and I really appreciated that it makes a reasonable amount of batter so I wasn’t frying all day! ;-)

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Tessa!

  25. Kim says:

    5 stars
    These are awesome and simple to make.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Kim!

  26. Melissa Ramon says:

    5 stars
    The corndogs tasted wonderful I did a batch and a half that’s probably where I messed up. I’ll only do one batch next time I just had alot of them to cook. I love your recipes. Thank you so much for posting.

    1. Kelly Senyei says:

      You are so welcome, Melissa! I’m thrilled you enjoyed the recipe!

  27. Melissa Ramon says:

    My minis came out really puffy. Do I need to add more milk? My batter was really thick.

    1. Kelly Senyei says:

      Hi Melissa! Yes, feel free to add more milk if needed.

  28. Melissa Ramon says:

    My batter was so thick it puff up. Di I need to add more milk?

    1. Kelly Senyei says:

      Hi Melissa – Did you follow the proportions are listed? And yes, you can thin with more milk :)

  29. praimnath sankar says:

    The dip fell off the dogs when I put it in the oil.

    1. Kelly Senyei says:

      Hi there! Did you thoroughly dry off the hot dogs with paper towels before dipping in the batter?

  30. Marty Adamson says:

    These were a delight, and SO easy to make! I’m so happy I stumbled upon your recipe! I smiled with giddiness at each corndog that came out of the oil. haha These will definitely be a new staple. Cheers!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Marty!

  31. Rosemarie says:

    5 stars
    This corn dog recipe is so good. My grandson was visiting and insisted we have corn dog for lunch. I’ve never cooked it before and came across your recipe. It was easy and taste delicious. Thank you so much from a grandma who was really stressing.

    1. Kelly Senyei says:

      I’m so thrilled you and your grandson enjoyed the recipe, Rosemarie!

  32. Jane says:

    Love these recipes looking forward to getting more.

    1. Kelly Senyei says:

      Thank you so much for your readership, Jane! I’m glad you’ve been enjoying the recipes!

  33. Gabby says:

    5 stars
    So good! Thank you!! I hadn’t had a corn dog in over a decade and this is the first time I’ve ever made them myself. I swapped out wheat flour for gluten free and it works though needs a splash or two more milk then. Brought me back to county fairs as a teen! Yum!

    1. Kelly Senyei says:

      Yay! I’m so thrilled you enjoyed the recipe, Gabby!

  34. GERALD W LUKE says:

    Can you email me more recipes cause I love them there so good

    1. Kelly Senyei says:

      Just added you to our subscription list to receive new recipes in your inbox. Thanks for your readership, Gerald!

  35. LB says:

    5 stars
    Nostalgic Goodness

  36. Freida Patterson says:

    Love your recipe

    1. Kelly Senyei says:

      I’m so glad you enjoyed it, Freida!

  37. Stacy Johnson says:

    I made these and they turned out really good, thanks.

    1. Kelly Senyei says:

      You are so welcome, Stacy! I’m thrilled you enjoyed the recipe!

  38. Leanne says:

    5 stars
    Just made these with little smokies. Messy since I didn’t use sticks. I had to thin the recipe down a bit. Super yummy! Thanks for the recipe

    1. Kelly Senyei says:

      You are so welcome, Leanne! I’m thrilled you enjoyed the recipe!

  39. Tracey watt says:

    More recipes please,

    1. Kelly Senyei says:

      Hi Tracey! I’ve added you to the Just a Taste email list. So glad you want to stay up-to-date with us!

  40. Sophia says:

    How long in adavance can I make this.

    1. Kelly Senyei says:

      Hi Sophia – These are best enjoyed right after making them!

  41. Leze says:

    5 stars
    Made them with smoked cheese grillers on the inside. They were super tasty! Very simple recipe to follow and a everybody loved them.

    1. Kelly Senyei says:

      YUM! So glad you enjoyed the recipe!

  42. Danielle says:

    Can I bake instead of frying

    1. Kelly Senyei says:

      Hi Danielle – I haven’t tried baking the corn dogs before, so I can’t say with certainty if that would work out.

  43. Tom says:

    4 stars
    Tried these for my kids and they turned out great.

    One change I made was to use buttermilk rather than whole milk in the batter. Think it’s an improvement, just like pancakes or muffins benefit from using it.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Tom!

  44. Carly says:

    Would this work in an airfryer?

    1. Kelly Senyei says:

      Hi Carly – I’ve never tried making these in an air fryer so I’m not sure!

  45. Theresa says:

    I just made these and they came out looking beautiful and were tasty. I will make them again but I will add a lil bit more sugar to the batter next time. Thank you for this simple recipe.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Theresa!

  46. Kathleen Prem says:

    5 stars
    I froze my corndogs they were still the same I put them in oven on low

    1. Kelly Senyei says:

      So glad that worked, Kathleen!

  47. Ruby Burton says:

    5 stars
    I really love these recipes I just want to learn how to do some more.

    1. Kelly Senyei says:

      I’m so glad you’ve been enjoying Just a Taste, Ruby! For more inspiration, you can sign up for our free email subscription to receive recipes in your inbox: https://www.justataste.com/subscribe

  48. DesreyAnn says:

    Sign me up i love these simple recipes

    1. Kelly Senyei says:

      Adding you now! Thanks so much for your readership!

  49. Norma says:

    Can I freeze the leftover batter for another time? I only have one child and he doesn’t eat a lot.

    1. Kelly Senyei says:

      Hi Norma – I wouldn’t recommend that, but you may be able to freeze the corn dogs after frying them. However, I’ve never tried freezing and reheating them so I’m not sure if the breading would still be crispy.

  50. Tatyana says:

    Hi should I use fine corn meal, extra fine, coarse? There’s so many in the markets these days. Thank you

    1. Kelly Senyei says:

      Fine cornmeal!

  51. Connie says:

    5 stars
    Thanks for the mini corn dogs recipe, Kelly! I didn’t have whole milk, so used half-half instead. My family loved them!

    1. Kelly Senyei says:

      I’m so glad to hear this, Connie!

  52. Catherine Henschke says:

    5 stars
    Thankyou for sharing the recipe, just made one and had Macro Australian Polenta in pantry (which I think is almost the equivalent to cornmeal in America)? and used DON skinless Footy Franks which is nearly on par with what we call here in Australia “Dippy/Dagwood Dogs at shows. The only thing I’ll probably change is using only one tablespoon sugar instead of two as I felt tasted a little sweet to my liking, but that is just a personal preference, otherwise they were the best and by far the closest to the real thing and easy to do, especially the tall glass trick which I would never have thought of.
    PS I used 6inch frank, but love the idea of halving for snacks. :-)

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Catherine!

  53. NATHALIE says:

    COULD I MAKE THE CORN DOGS AND THEN FREEZE THEM AND RE-HEAT THEM LATER? OR EVEN MAKE THEM EARLIER IN THE DAY AND LEAVE IN FRIDGE TO REHEAT LATER THE SAME DAY?

    1. Kelly Senyei says:

      Hi there! I’ve never tried that so I can’t say with certainty what the results would be but my guess is that they may get soggy when you reheat them. Let me know if you give it a shot!

  54. Becky says:

    Hi. Would it be okay to use own cornbread recipe? If yes, should mixture be thicker or thinner? Which would adhere best, ? Thanks kindly for sharing! They look so delicious!

  55. Anita says:

    Can the batter be made a day in advance? Thanks Anita

    1. Kelly Senyei says:

      Hi Anita – I wouldn’t recommend that as the leavening agent will start to work immediately.

  56. DHBolton says:

    5 stars
    Love the tip about putting the batter in a tall glass to easily coat the wieners. Thanks

    1. Kelly Senyei says:

      You are so welcome! Enjoy :)

  57. Sarah C says:

    Hi Kelly,
    I’m looking forward to making these for my son’s carnival themed birthday! What size lollipop sticks did you use? Thank you!

    1. Kelly Senyei says:

      6″ or 8″ work great!

  58. Patsie Frederick-Wattley . Anguilla British West Indies. says:

    As a teacher of Home Economics I had my grade 7 students use this recipe to demonstrate their weighing and measuring sklls, they enjoyed the end results much more than the actual weighing and measuring of the ingredients. Great and easy recipe, thanks for sharing.

    1. Kelly Senyei says:

      How cool! I’m so glad you and your students enjoyed this recipe, Patsie :)

  59. Lynda says:

    Can these be made ahead and reheated in the oven?

    1. Kelly Senyei says:

      Hi Lynda – I’ve never tried that so I can’t say with certainty what the results would be but my guess is that they may get soggy when you reheat them. Let me know if you give it a shot!

  60. Mrs Love says:

    Should hotdogs be boiled prior to dipping?

    1. Kelly Senyei says:

      No need!

  61. Beverly says:

    5 stars
    Made these for a party but used little smokes instead and everyone loved them, anyone that walked pass the table came back with a hand full and their great dipped in bulls eye bbq sauce and the kids went nuts over them, I will be making these for every party from now on, thanks so much for sharing .

    1. Kelly Senyei says:

      Woohoo! Thrilled you enjoyed the recipe, Beverly!

  62. Jo says:

    5 stars
    Being from Asia I have never had corn dog in my whole life so I’d like to try this thank you so much for the recipe

    1. Kelly Senyei says:

      I hope you enjoy the corn dogs, Jo!

  63. Flordeliza Corpuz says:

    5 stars
    Made this just now 12-20-17. I had everything I needed to make this Mini Corn Dogs. So easy to make and fun. My son loves it. His bringing some for snack to work. I’m adding this for our Christmas party at home. Thanks for sharing and Merry Christmas.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Flordeliza!

  64. Shawna says:

    5 stars
    I’m making these for my son’s football birthday party thanks alot

    1. Kelly Senyei says:

      Happy birthday to your son! I hope you enjoy the recipe :)

  65. Ruth says:

    5 stars
    Im an English woman. Bought the ingredients and can’t wait to get the corn dogs done. We are having an evening of American theme’s. This will add to the event perfectly.

    1. Kelly Senyei says:

      Enjoy, Ruth!

  66. Lori says:

    Hi Kelly,

    I would like to make these as “appetizers” for our family gathering at Christmas. Can I make them ahead of time and freeze them? Also, if yes, what would you recomend for reheating?

    1. Kelly Senyei says:

      Hi Lori! I’ve never tried freezing them and reheating so I’m not sure if the breading would still be crispy.

  67. Dill says:

    4 stars
    Great Recipe.

    1. Kelly Senyei says:

      So glad you enjoyed it!

  68. Kenneth Upton says:

    5 stars
    Hi Kelly, I want to make corn dog batter coated shrimp. Should I precook the shrimp? I know I will have to hold the shrimp tail a few seconds, in the oil, till the batter gets light crust before I drop them in the the oil. Corn dog were great.
    Thanks in advance.
    Kenny

    1. Kelly Senyei says:

      Hi Kenny! I think it depends on the size of the shrimp and if you’re halving them at all, but my gut tells me that you wouldn’t need to pre-cook them, as shrimp cook very quickly… especially when fried!

  69. Bern says:

    5 stars
    Thank you for the corndog recipe kelly…
    I’ll try it… .
    Godbless…

    1. Kelly Senyei says:

      You are so welcome, Bern!

  70. Nicole says:

    I LOVE CORN DOGS!!!! Thank you for sharing a recipe that I can do at home!

  71. Rogelina says:

    Will the hotdog be thoroughly cook after you fry them or should I boil them first then dip in the batter?

    1. Kelly Senyei says:

      Hi there! A majority of hot dogs are already fully cooked and just have to be warmed, so if you use that type of hot dog, you’ll be all set. :)

    2. paul says:

      THere’s no such thing as a “raw” hot dog, ALL hot dogs are fully cooked when you buy them in the store but best to be heated to a steaming hot as they could be contaminated with Listeria monocytogenes after they have been processed and packaged at the plant.

  72. Sara says:

    Made these the other day and they were so perfect. They were not as crisp on the outside as I would have liked but everything else including the shape was perfect!

    1. Kelly Senyei says:

      So glad you enjoyed the corn dogs, Sara!

  73. BILLIE says:

    I was thinking of light coat of flour but I think corn starch is a better idea ,, thanks for the idea.

    1. Kelly Senyei says:

      Hi Billie – There isn’t cornstarch in this recipe. Do you mean cornmeal?

  74. The original rajin cajun says:

    Nowhere have I read “Do not use natural casing hot dogs”. My recommendation is don’t. The batter does not stay on the dog. Not sure why, but I have a theory.

  75. Alenka says:

    It is possible to bake them instead of frying? It would be even more healty?

    1. Kelly Senyei says:

      Hi Alenka – I’ve never tried that so I’m not certain what the outcome would be.

  76. Sally Furey says:

    My daughter eats one every day and they are getting costly. Cant wait to try theze. Thanks.

    1. Kelly Senyei says:

      You can’t beat homemade! Enjoy!

  77. Debbie says:

    You can roll the hotdog in corn starch and Pat off excess that will hold the batter on and not leave a taste.

  78. Melanie says:

    I couldn’t get the batter to stay on the hot dogs. Any suggestions?

    1. Kelly Senyei says:

      Hi Melanie – Did you thoroughly dry off the hot dogs with paper towels before dipping them into the batter?

  79. Joyce Grisham says:

    Where can you find lollypop sticks?

    1. Kelly Senyei says:

      Hi Joyce! They can be found at almost all major grocery stores (or craft stores) and will likely be located in the baking aisle.

  80. lizzy says:

    How do I make mustard sauce to enjoy the delicious corndogs

  81. Juanita Michael says:

    Looks good

  82. Sid Valencia says:

    What is the substitute for yellow cornmeal?

    1. Kelly Senyei says:

      Hi Sid! The cornmeal is the key ingredient that gives the corn dogs their flavor and texture so unfortunately I cannot suggest a substitute.

  83. Tammie Watson says:

    These look great. How do they freeze for reheat later?

    1. Kelly Senyei says:

      Hi Tammie – I’ve never tried freezing the corn dogs so I can’t say with certainty the results but my guess is that they may get soggy when you reheat them. Let me know if you give it a shot!

  84. Lucia Medeiros says:

    Can you freeze these in advance and then reheat them?

    1. Kelly Senyei says:

      Hi there! You could freeze them after frying them but they may get soggy when you reheat them.

  85. Paraskevi saviou says:

    I will try it my son loves hot dogs

  86. Terri says:

    Can is use a honey cornbread box mix with this recipe

    1. Kelly Senyei says:

      Hi Terri! I’ve never tried this method with cornbread mix so I’m not sure if that would work. Let me know if you give it a shot!

  87. Margaret says:

    Can I use only flour and not cornmeal?

    1. Kelly Senyei says:

      Hi Margaret – Cornmeal is the key ingredient that gives the corn dogs their flavor and texture so you’ll definitely want to use it.

  88. Elizabeth M Lee says:

    Can you use non-dairy milk like coconut, soy or almond?

    1. Kelly Senyei says:

      Yes, any of those should work!

  89. Kerry says:

    I used the full length hot dog. They turned out quite tasty. Next time I plan to cut them in halves. Also, I’m curious how you got the coating so even. Mine looked like little monsters.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Kerry! Did you use a tall glass filled with the batter to dip the hot dogs? That is the easiest way I’ve found to coat the hot dogs.

  90. nisa says:

    THANK YOU

  91. Pete says:

    Hi,

    I tried your recipe with Italian Sausage and my guess all wanted the recipe. Thank You Mmmm.

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe, Pete!

  92. Dawn Moffit says:

    Can these be frozen and reheated for a quick snack later?

    1. Kelly Senyei says:

      Hi Dawn! I’ve never tried freezing the corn dogs so I can’t say with certainty how they’d be. Definitely let me know if you give it a shot!

  93. alisba says:

    I just made these for dinner so yummmmmyyy. .but one iusse not enoug suger and milk it came out to thick..and when i deep fry it they stuck hard but they was all gone tho my family loved them…it was very good turned out thank you

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Alisba!

  94. Mel says:

    Will try corn dogs, hope I do well at it.

    1. Kelly Senyei says:

      Let me know how they turn out, Mel!

  95. Elizabeth says:

    Can I substitute buttermilk for the milk, and would it be the same measurement?

    1. Kelly Senyei says:

      Hi Elizabeth! Yes, the same amount of buttermilk can be used as a substitution.

  96. Peter says:

    Hi, I doubled up on the ingredients but some of my large party didn’t want any (FOOLS!). How can I save the batter, will it freeze or is it to be disposed off?

    1. Kelly Senyei says:

      Hi Peter! I’ve never tried freezing or storing the batter so I’m not certain how the results would be if you used it later. Let me know if you give it a shot!

  97. Kayleigh says:

    So i just made them i followed the recipe and it just doesnt taste right and my batter was so thick and sticky was it supposed to be help!!

  98. frank says:

    How do I access the full recipe. Corndogs are my weakness

    1. Kelly Senyei says:

      Hi there, Frank! If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST to view the recipe.

  99. Pam says:

    When I make corndogs I cut my hotdogs in thirds…mix 2 cups of complete pancake mix with one can of rootbeer soda and then deep fry them. So yummy!

    1. Tami says:

      Where did you come up with this recipe? How unique! I would’ve never thought to mix root beer with pancake batter for corn dogs…

  100. Lavaughn says:

    Oh my. I made these tonight for my family and nieces and nephews who were overnighting as a little bedtime snack. They were quick, easy and most of all yummy. They were a hit and disappeared so fast that I didn’t get to take a pic. I rolled the hot dogs in cornstarch after drying and before dipping. I also added 1 tbsp of sugar (I always liked mine a little sweeter). We served it with a little homemade thousand island dip…these were just great. We didn’t even need the dip. Soft and fluffy. Thank you, thank you, thank you!

  101. Nada says:

    Absolutely delicious. The best corndog ever

  102. Laura says:

    I tried making these tonight. Tasted good. But I couldn’t get the batter to stay on the whole hot dog no matter how dry it was.

    1. liz says:

      Maybe your batter was too runny, when that happens to me I grab it by the stick n I keep dipping n rolling until I have enough batter on it then as quick as possible add to oil n like in 2 seconds I start rolling it in the oil so the batter can even out as it starts frying.

  103. Jenny says:

    Hi . Im jewish and its forbidden for me to eat dairy & meat ,so i was wondering if i can substitute the milke for maby coconut milk ? Or somthing else ?

    1. Kelly Senyei says:

      That should work, Jenny! The flavor might be a bit different but it’s worth a shot!

    2. jennifer fishman says:

      jenny im also jewish and yes you can subsitute.

  104. Zefira says:

    Just made this. We have never eaten corndogs before (not beeing american) so have nothing to campare with. Also for dietary reasons (we eat kosher) had to substiture milk with water. The end result was delicious. There were some burnt tongues in the house, as no-one would wait for the corndogs to cool down! Fried left-over batter in big dollops, lovely!

  105. Trena says:

    If I don’t have any type of sticks, I cut the hot dogs into smaller pieces, and they become bite size! No stick needed!

  106. Shea says:

    Can you find polenta? Instant or quick-cooking polenta will be finer milled, which is what you’re after. Either way, it will be grainier than regular corn meal, so you’ll want to soak it in the milk for a few hours before making the batter so that it can soften first.

  107. Michelle says:

    I use Jiffy cornbread mix use cocktail winners. But I stick the dogs in corn starch before putting it in the cornbread mix. I just go the directions on the box

  108. Roxann says:

    I have to say thanks for the recipe. It was so easy and delicious. My 8yr old and I had fun making them together.

    1. Kelly Senyei says:

      So glad you both enjoyed the recipe, Roxann!

  109. Lauren Decker says:

    Gluten free corn meal is super easy to find my mother in law as sister in law are gluten intolerant, so I’ve learned a few things. The brand we like best is Shawnee Best Yellow Corn Meal. All corn no wheat

    1. Kelly Senyei says:

      Thanks for sharing, Lauren!

  110. Barbie says:

    Kelly these are so good, the only change I made was that I used Little Smokes instead if hot dogs and added a bit more sugar and they were a total hit, my husband even likes them :-)
    Thank you for this

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  111. Alton Forthe says:

    Have a Gluten Free one?

    1. Kelly Senyei says:

      Hi there! I’m not certain of any gluten-free substitutes.

  112. Nikita says:

    Hey there, what kind of lollipop sticks did you use? The picture looks as if they are plastic ones, which I have, but I’m concerned about putting plastic in hot oil. Can you please specify?

    1. Kelly Senyei says:

      Hi Nikita! These are the cardboard lollipop sticks. I definitely wouldn’t use the plastic ones, as they may melt. Hope that helps!

  113. Sue Durrance says:

    Can u just use jiffy corn bread mix?

    1. Kelly Senyei says:

      Hi Sue! I’ve never tried this method with cornbread mix so I’m not sure if that would work.

  114. Bibi says:

    I will try these ,looks great the children would love them.
    Thank you,

    1. Kelly Senyei says:

      Enjoy, Bibi!

  115. Geneva says:

    These will be great for my two’s and three’s I take care of, the big corny does are to big and they don’t always finish it.

  116. Sweeteve says:

    ..awww this is just awesome! Thanks for sharing! Im gunna try this tomorrow! Happy Holidays Kelly! ????????

  117. Grace says:

    Does white cornmeal work instead of yellows???

    1. Kelly Senyei says:

      Hi Grace – I’ve never tried this recipe with white cornmeal so I’m not sure!

  118. amanda says:

    Tried them .turned out out great. I did have to add more milk though.

  119. kennocha says:

    Hi can I use self raising flour instead f all purpose flour? And also can I use cornflour instead of cornmeal?

    1. Kelly Senyei says:

      Hi there! I’ve never tried this recipe with self-rising flour so I’m not sure.

  120. tim says:

    You could try polenta flour Yudithya.We don’t get cornmeal in the UK either but it’s the samer stuff by another name.

    …and we just made these as a trial. They are going to make great party food for the kids (and adults) very soon!

    Thanks!

  121. Hua Hin says:

    If June comes back, please tell her that in Thailand, Villa, Makro, and Tesco all have both baking soda and baking powder in their baking sections–near the flour, Crisco, chocolate chips, etc, AND the packages are labeled in English. Other places like Foodland, Big C, Robinsons may have them but I’m sure of the 3 I mentioned.

  122. Priscilla says:

    I am making these for the first time. I would like to use Jiffy corn muffin mix will that work? someone else asked that question and there was no answer.

    1. Kelly Senyei says:

      Hi Priscilla – I have never tried making this recipe with corn muffin mix so I’m not certain what the result would be.

  123. June says:

    Is baking powder and baking soda the same? Can i use baking soda? I live in thailand im not sure we have baking powder or not

    1. Kelly Senyei says:

      Hi June! No, it’s not the same thing and I’ve never tried this recipe with baking soda so I’m not sure if that would work.

  124. Montserrat says:

    So sad here in Chile we don’t have/know the cornmeal ingredient. I will try with ‘semolina’ and ‘polenta’ until I find cornmeal. And I’m so into these bad boys!! So wanna try them! Thanks for the best recipe i’ve found on the internet.
    Love from Chile, Santiago :*
    Montse

  125. Alta says:

    Can it be made few days in advance and refrigerated?
    Can I use Polenta?

    1. Kelly Senyei says:

      Hello! These are best enjoyed right after making them, and you’ll want to use cornmeal.

  126. Loren says:

    Thank you, making these on the weekend! Hope they go well

  127. Loren says:

    Do I need to use fine cornmeal or coarse cornmeal? Or polenta? Thanks

    1. Kelly Senyei says:

      Fine cornmeal!

  128. Sheila says:

    Good corn dogs. I cut them in half and all I had was tooth picks. But it works. Will make these again. Thanks I did add water at the last part it got a little too thick.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Sheila!

  129. Fira says:

    This is the best corn dogs recipes ever !!!!
    Super big thanks for the recipe..
    ????????

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  130. Helena says:

    Hi! Can you freeze these?

    1. Kelly Senyei says:

      Hi Helena! I’ve never tried freezing the corn dogs so I can’t say with certainty how they’d be. Let me know if you give it a shot!

  131. Jesse says:

    Cornmeal is in the baking section. Look on a higher shelf or ask, it’s.there.

  132. Deborah McGraw says:

    I made these and they were delicious !

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe!

  133. Cassandra says:

    Can Jiffy corn muffin mix be used as a substitute for the cornmeal?

  134. Donna says:

    Like this idea. Like also healthier foods as well.

  135. Michelle says:

    Where can I get yellow cornmeal? Thank you

    1. Kelly Senyei says:

      Hi Michelle – It’s in the baking aisle of all major supermarkets. Look near the flour and baking mixes. Enjoy!

  136. marcie says:

    Please send more recipes

  137. peggy says:

    Do I use selfrising or plain yellow cornmeal ? I would like to make these July 4th week ! will have my grand daughters & they love corn dogs ! I use the frozen ones have never tried to make my own but these look delicious & easy to make ! Thank’s

    1. Kelly Senyei says:

      Hi Peggy! You’ll want to use regular cornmeal. Enjoy!

  138. YUDYTHIA says:

    Can I replace the cornmeal with something? I could not find it in my baking ingredient store. Thanks

    1. Kelly Senyei says:

      Hi there! The cornmeal is the key ingredient that gives the corn dogs their flavor and texture so unfortunately I cannot suggest a substitute.

  139. Happy Valley Chow says:

    Wow! Those are some perfect looking corn dogs, great job! These definitely look like the perfect 4th of July treat :)

    Happy Blogging!
    Happy Valley Chow