Baked Homemade Corn Dogs
Overview
I can’t tell you the last time I ate a corndog outside of the house.
Reason? They’re way too easy to make!
There are ultimately 3 steps involved. You make the corndog batter, which is very similar to a cornbread recipe. Then you dip the hotdogs into the corndog batter. And then you put them in the oven. Ta-Da!
You can choose to serve them on sticks carnival or state fair style, like my daughter digs, or slice them into bite-sized pieces, which my son prefers.
These are best served right out of the oven, but that didn’t stop my kids and husband from eating the leftovers the next day!
Makes 6 big corn dogs
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the batter
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1 cup of all purpose flour, spooned and leveled into the cup
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1 cup of cornmeal
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2 tsp baking powder
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1/2 tsp kosher salt
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3 tbsp honey
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1 egg
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1 cup of sour milk*
*For sour milk; you can use buttermilk or 1 tbsp lemon juice or vinegar + milk until it reaches 1 cup
Also needed
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6 hotdogs; I used the all beef Pearl brand. They have a great bite, and my kids LOVE them.
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sticks (optional)
Method
Preheat your oven to 400 convection (390 for air fryer).
Whisk together your dry ingredients (flour, cornmeal, baking powder, salt) in a medium bowl. In a large bowl, whisk together the honey, the egg, and the sour milk. Slowly incorporate the dry ingredients to the wet. The batter will be thick. Try not to over mix the batter.
Line a baking sheet with parchment paper. Place one stick into each hotdog (if desired). Now grab a spoon. If you want gloves, grab those also. This step can get a little messy. I read somewhere once someone put batter into a cup and dipped the hotdogs into the cup. This sort of worked for me but I prefer to just load those dogs up with a spoon.
Dip the hotdog into the thick batter and place it on the parchment paper. If you need to, spoon batter on top of the hotdog so that it is fully covered.
Repeat this process for all of the hotdogs, placing them about 2” apart on the baking sheet.
Bake in the preheated oven for a total of 20 minutes, rotating the pan 1/2 way through. Allow to cool slightly before serving and/or slicing, and don’t forget the ketchup and mustard!
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