Corn dogs

By Spencer Watts
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  • 1.5 cups (350 milliliters) cornmeal
  • 1.5 cups (350 milliliters) all-purpose flour
  • 1 tablespoon (15 milliliters) baking powder
  • 1 teaspoon (5 milliliters) baking soda
  • 2 teaspoon (10 milliliters) sugar
  • 1 teaspoon (5 milliliters) salt
  • 4 eggs
  • 1.5 cups (350 milliliters) buttermilk

Corn dogs:

  • 4 jumbo hotdogs
  • 2835 milliliters vegetable oil for frying
  • Flour, for dusting

Special equipment:

  • Heavy skewers or popsicle sticks



  1. In a medium bowl, combine cornmeal, flour, baking soda, baking powder, sugar, and salt, use a whisk to mix well.
  2. In a separate bowl, combine eggs and buttermilk, use a whisk to mix well.
  3. Add the wet ingredient mix to the dry ingredient mix and combine into a batter.
  4. Put the batter into a high walled container deep enough to dunk the hotdog.

Corn dogs:

  1. In a very large pot, heat oil to 350 F (175 C).
  2. Put the hotdogs onto skewers or popsicle sticks and dust them with an even layer of flour.
  3. Submerge the hotdogs into batter for a complete coating.
  4. Tap off excess batter.
  5. Submerge corndogs in oil and fry for about four minutes.
  6. Remove from oil, drain on a paper towel-lined plate and serve


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