Total Time
Prep 10 mins
Cook 5 mins

Hot dogs on a stick wrapped in a delicious corn meal bun.

Ingredients Nutrition


  1. COMBINE cornmeal, flour and salt in a deep narrow bowl.
  2. ADD milk, egg and 2 TBSP vegetable oil, mixing well; set aside.
  3. FOR EACH corn dog:.
  4. Insert wooden skewer into end of frankfurter.
  5. Coat with additional flour.
  6. DIP one at a time into corn meal mixture.
  7. FRY in DEEP HOT oil at 375 degrees until deep golden brown.
  8. Repeat with remaining franks.


Most Helpful

I can't say we enjoyed this recipe. It turned out incredibly thin, and barely left a layer of cornbread over the hot dog. I don't know what I could have done wrong.

Panhandle Sam July 18, 2007

darlene, i made mini-dogs out of this,and i did "quality control" test on one and i found it to be sort of bland and a little on the salty side, i know the pics aren't the best, i made a mistake and used self rising i made a second batter and i added a little honey mustard. the next batch turned out better.i will make them againb ,but i will add the honey mustard.

Chef shapeweaver � April 20, 2005

This was my first attempt at corndogs and they were much easier than I expected. I think they were ready faster than frozen ones! I did make a few small changes and those were that I dried off the hotdogs before dipping them into the batter and I had the batter in a tall glass, which made dipping them very easy. Next time I will probably microwave the hotdogs before dipping for about 45 seconds as they didn't get as hot as I would have liked before the batter got browned. Thanks for posting, Darlene!

~cbw~ January 06, 2005

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