This post brought to you by DairyPure Milk. The content and opinions expressed below are that of Living a Sunshine Life.
We love homemade corn dogs in this house. I love making things homemade because I get to choose what I put in them, so I know exactly what my family is eating. We haven’t had corn dogs for quite a while so the kids were excited when I told them we were going to make some for lunch!
They’re really easy to make. I’ll walk you through the steps with photos, then I’ll give you an easy to read recipe at the end.
First, gather all of your ingredients. You’ll need 3/4 cup milk, 3/4 cup cornmeal, 1 1/4 cup flour, 4 tbsp sugar, 1 tsp salt, 1 tsp baking powder, 2 eggs, about 8 to 12 hot dogs, and vegetable oil for cooking. Heat the oil, at about 1 inch in your pot or pan, to between 325 degree Fahrenheit and 350 degrees.
The milk I found is DairyPure, you can pick it up at your local dairy. This is the only milk that is backed by an exclusive 5 Point Purity Promise:
Sorry about the side step there, I love the DairyPure milk and wanted to share it’s awesomeness. It’s such a simple choice for moms to make homemade recipes that much better.
Once you have all of your ingredients, mix the milk, cornmeal, flour, sugar, salt, eggs and baking powder until combined and no lumps are found.
Next, cut the hot dogs up into thirds. I used up one entire package of eight hot dogs into the batter, then I did additional hot dogs one at a time until I used up the batter. I hate to waste, and these corn dogs crisp right back up in the oven if you need to save some in the fridge.
After the hot dogs are cut up and your oil is up to temperature, you can start dipping the hot dogs into the batter, then lift them out with a fork to drip off for a couple seconds.
Finally, carefully place them in the hot oil to cook. It takes each corn dog approximately 2 minutes per side to cook.
Pay attention to your corn dogs because not only is the batter cooking into a nice fluffy corn dog shell, but the hot dog inside is also swelling as it cooks. If you’re not careful it will blow it’s top. Still delicious to eat, but not quite as pretty to look at.
When the corn dogs are golden brown on all sides remove them from the hot oil and let them drain on a paper towel. That’s all there is to it! Let them cool for a bit, then serve them up with some ketchup and mustard and a nice cold glass of DairyPure milk!
Homemade Mini Corn Dogs
Prep time: 5 minutes
Total time: 20 to 30 minutes.
- 3/4 cup milk
- 1 1/4 cup flour
- 3/4 cup cornmeal
- 2 eggs
- 4 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 8 to 12 hot dogs cut into thirds
- vegetable oil for cooking
- Heat oil to between 325 and 350 degrees Fahrenheit.
- Combine milk, flour, cornmeal, eggs, sugar, salt, and baking powder until moistened and no lumps remain.
- Dip hot dog sections into the batter, remove them with a fork and allow the excess batter to drip away for a couple of seconds. Carefully place battered hot dog into oil.
- Allow each mini corn dog to cook for approximately 2 minutes on each side until golden brown.
- Remove corn dogs from oil and let drain on a paper towel.
- Allow to cool a bit before serving. Enjoy!