This is our homemade corndog recipe. It’s soft with a little crisp, and super tasty. The cornmeal batter is slightly salted and has a hint of pepper. Nutritionally, it has some protein and fiber. It’s a little high in salt but worth it from time to time. We hope you love our corndogs.
Corndogs were invented between the 1920s and 1940s. Different people claimed to have invented this food. One inspiration came from using German sausages and a batter to fry. The sausage didn’t stay around for too long. In the 1940s, Ed Waldmire was someone who made a drive-in and made today’s version of cornmeal batter. It was located in Springfield, Illinois, off Route 66, which sounds like a cozy location. Dave Barham opened the still popular Hot Dog on a Stick in 1946. It makes sense to me now, knowing its style is older, and I can appreciate it more.
Grocery list
- Cornmeal
- All purpose flour
- Salt
- Pepper
- Baking powder
- Buttermilk
- Eggs
- Honey
- Olive oil
- Vegetable oil
- Hot dogs
- 6-inch corn dog sticks (Amazon)
Ingredients
Method
- Heat oil in a large pot or deep fryer to 350.
- In a large mixing bowl, mix cornmeal, flour, baking powder, salt, and pepper. Mix until well combined.
- In a separate bowl, combine buttermilk, egg, oil, and honey, then mix until combined.
- Pour the wet ingredients into the dry ingredients and whisk or use an electric mixer to blend until well combined.
- Dry off hot dogs with paper towels before poking the sticks through them.
- Transfer all the batter to a tall drinking glass.
- Dip a hot dog (one at a time) completely in the batter and hold it in the oil for 5-7 seconds before dropping it in the oil. (Up to 3 in the oil at a time)
- Cook for 3 mins or until brown; place on a sheet pan to drain any excess oil.
- Serve with your favorite sauce.
Enjoy!
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