There’s just nothing like a freshly fried hand dipped corn dog. This corn dog recipe replicates the recipe used at Disneyland, where corn dogs are a favorite past time. A simple corn bread batter is used to coat hot dogs and they are then fried to golden brown perfection. They are easy to make and can easily be frozen and reheated later.
What kind of hot dogs should I use?
We recommend using a high quality hot dog for the best results. Looking for the words “all beef” on the packaging generally indicates a higher quality hot dog. Choose a hot dog that you like. You can make corn dogs using any shape of hot dog as well so you can choose long and skinny, or the short and fat kind. It’s all about your personal taste preferences.
Where can I buy popsicle sticks or craft sticks?
You can find popsicle or craft sticks in the craft section at major superstores like Walmart or Target. They can also often be found in grocery stores near the section where they sell other food related items like toothpicks and straws.
Can I freeze homemade corn dogs? How do I reheat them?
It’s super easy to freeze what you don’t eat right away. Reheat in the oven on a baking sheet at 400 degrees for about 10-12 minutes. They will crisp up and still be pretty tasty. There’s nothing quite like fresh, but homemade frozen corn dogs are way better than store bought.
PRO TIP: Don’t have buttermilk? It’s easy to make your own buttermilk substitute! You’ll just need regular milk and a little bit of vinegar or lemon juice. Or try one of our other buttermilk substitute options.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Disneyland Hand Dipped Corn Dogs
Ingredients
- 1 quart Vegetable oil for frying
- 1 cup corn meal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 2 tablespoons butter melted
- 8 hot dogs
- Popsicle or craft sticks
Instructions
- In a large pot, heat vegetable oil to 350 degrees Fahrenheit.
- In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.
- Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
- Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.
- Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
Nutrition
This recipe was originally published on The Stay At Home Chef on June 10, 2013.
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Don Patrol says
The recipe is excellent! I’ve been looking for a more economical way to satiate my lifelong passion for the staple of carnivals everywhere and a snack food or quick lunch option from freezer to microwave without having to resort to purchasing typically overpriced “Pogos”; a decidedly convincing and accessible substitute but lacking that homemade outdoor carnival texture and succulence! This is the formula!! As an observational side note, however, I have to respectfully disagree with your assertion that all-beef wieners are the best choice for creating an authentic-tasting corn dog. In fact, the best-tasting hot dogs are pork based; it’s actually about the quality and quantity of the ingredients, seasonings, salt level and just the right amount of smoke. The best wiener on the market commonly sold in grocery stores varies from region to region but in Canada (where I’m from), it is by FAR “Schneiders Red Hots”! (They’re not actually spicy; the moniker refers to the colour These are the brand most commonly used in steamed hot dog stands and restaurants in Montreal, Quebec (if you’ve never tried a steamed hot dog, you’re in for a genuine treat! Just make sure you poke each Red Hot (or premium pork-based equivalent) with a fork a couple of times to help prevent splitting and SLOW-steam them for at least an hour until they plump and “sweat”, then steam the buns as well (with the fully steamed wiener and 1/2 slice of processed cheese) for an additional 5 minutes. These “steamies” will literally melt in your mouth and are even better topped with sweet green relish!)
Your corn dog recipe (prepared with “Red Hots”) are quite possibly the best I’ve ever tasted! I’d strongly recommend using actual buttermilk as opposed to a substitute as the real-deal makes all the difference; an indispensable ingredient imho! Thank you for posting this incredible recipe!!
(P.S. Please don’t be offended by this added observation, but the word you’re looking for is “pastime” rather than “past time”).
Rose Bowman says
With left over batter cut hot dogs in bite size dip and fry and enjoy. Kids will love these. Mine do
Zero says
These are the best corn dogs we have ever made. Ever! These are perfect. Thank you for a great recipe once again.
Nicole F says
Never even thought to make homemade corn dogs until yesterday when I found your recipe by accident. These were a huge hit! Came out great. I’ll have to tweak my tools next time (deeper cup for dipping and pan for frying) but the taste is way better than the frozen box stuff. We actually had enough to do 11 hot dogs and extra batter. I fork dropped remaining batter and fried until light brown and covered in powdered sugar before serving. Those didn’t make it more than a few minutes. A 2 for 1 recipe!