Make the BEST Homemade Corn Dogs, plus so easy to make gluten-free too!
Do you ever just crave a good corn dog? Something about them, just screams FAIR FOOD and it’s even better when you can make it right at home with these Homemade Corn Dogs.
Homemade Corn Dogs are actually very easy to make right at home, but they do have to be fried, so keep that in mind.
How do you make gluten-free homemade corn dogs?
This recipe can be made either gluten-free or gluten-filled depending on your personal dietary needs.
To make gluten-free homemade corn dogs, simply use a 1:1 gluten-free all-purpose flour and gluten-free cornmeal.
That is the only swaps needed, I use Better Batter All Purpose Flour; however, King Arthur is a great choice too.
It’s fairly easy to find both the gluten-free cornmeal and flour at your local grocery store as well as Sprouts or Whole Foods.
What is corn dog batter made of?
The batter for corn dogs is a mix of cornmeal, flour, salt, sugar, milk, and eggs. It’s going to be combined to create a nice, thick batter.
It is very important to use buttermilk or whole milk so that the batter is thick. Using skim or low-fat milk will not yield the same result. If the batter is too thick, you can add some additional milk.
The key is getting a good combination so the batter stays on the hot dog.
Tips for Making Homemade Corn Dogs:
After the batter is combined, place it in a glass dish that you can easily dip each hot dog into.
Then, remember that you are frying these in a lot of oil and it will be hot, so be very careful when placing the corn dogs in the oil so that you do not burn yourself. It’s important not to splash it.
It works best to use a thermometer such as a candy thermometer to be sure the oil is hot enough.
These Homemade Corn Dogs are fairly simple to make and easy to make gluten-free if needed.
Homemade Corn Dogs
- 8 Hot Dogs, Patted Dry
- 8 Wooden Sticks
- 2 Quarts Vegetable Oil for Frying
- 1 Cup Yellow Cornmeal or Gluten-Free Cornmeal
- 1 Cup All-Purpose or Gluten-Free All-Purpose Flour
- 2 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 2 Cup Milk (Whole or Buttermilk)
- 1 Large Egg
- 2 Tbsp Honey
- 1 Tbsp Vegetable Oil
- Pat hot dogs dry with a paper towel and insert the wooden stick.
- Heat oil in a large, deep skillet or pot to 350*F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Beat in the eggs, milk, honey, and 1 tbsp oil until smooth.
- Transfer to a tall glass for dipping.
- When the oil is at the correct temperature, begin dipping each hot dog into the batter. Allow the excess to drip off and immediately place it in the oil. Be very careful not to splash it.
- Repeat for remaining hot dogs.
- Turn often to brown on all sides, cooking for 2-3 minutes.
- Be sure not to overcrowd them when cooking.
- Remove from oil and place on paper towel to drain the excess oil.
- Serve immediately with your choice of toppings.