These Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.
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.
Buttermilk:
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.
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.
Freezer and Reheating Instructions:
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.
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Awesome
These were great and easy to make.
I made mini corn dogs, cutting them in half. I only gave 4 stars because they didn’t seem to have enough corn meal flavor. Kind of bland.
You can adjust the cornmeal/flour ratio to suit your personal taste. I usually use a 3:1 ratio because I like a heavier corn taste.
I Believe if you cook your hotdogs for a little while, then let th hem cool. First roll them in cornstarch then the batter, Then the batter will stick.
These were great! They were easy to make. I was able to cook all 12 hot dogs (All beef dogs from Costco) in the package with the batter, although with the last few drops, you had to shake and shimmy the batter in the cup. Transfer the batter to a tall cup as it IS way easier to coat your hot dogs. I ran out of popsicle sticks so I broke a wooden skewer stick in half and used those instead. Worked fine. I fried them up in a 10” frying pan. The oil didn’t necessarily cover the entire dog when I dropped it in so I use the scoop part of my tongs to scoop oil over it until it hardened a bit before turning it over. Rave reviews from the husband and kids. Will definitely keep this in rotation. Thank you!
The corndogs were good, but the coating only seemed to make enough for about 5 hot dogs (bun length). Also, I had trouble getting the batter to stick to the hot dogs via the dipping method (maybe that’s just me!). Thanks for the fun reminder of Disneyland during the quarantine!
Easy to make! We did corn dog bites and subbed the sugar for honey. They turned out delicious!!
great idea!!
Hi Kiera,
Was a 1:1 for the honey?
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”).
With left over batter cut hot dogs in bite size dip and fry and enjoy. Kids will love these. Mine do
These are the best corn dogs we have ever made. Ever! These are perfect. Thank you for a great recipe once again.
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!