Homemade State Fair Corn Dogs

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Craving state fair corn dogs? Dive into our nostalgic recipe and bring the iconic fairground flavors to your kitchen! From the sweet, crunchy cornbread to the juicy all-beef frank, relive those joyous fair days. Perfect for anyone looking to recreate a bit of that fair magic at home. Find joy in every bite!

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Oh, State Fair Corn Dogs, how I adore thee! Every summer, my mind wanders back to the laughter-filled days spent at theme parks and fairs. But let's be real, it's the delicious aromas and tastes that really linger in memory, right?

That unmistakable scent of buttery popcorn, the sweet allure of funnel cakes, those hearty smoked turkey legs, the famous blooming onions, and, of course, the star of the show for me – the iconic state fair corn dog. Or should I say, “corny dog,” like we used to call it back in the day?

Corn dogs were practically the pioneers of the whole food-on-a-stick craze. It's incredible what you can find skewered and deep-fried at fairs nowadays. Deep-fried apple pie, brownies, Snickers, Twinkies – it's like a fried fantasy land!

And let's talk about that dreamy combo: a sweet, crunchy cornbread exterior wrapped around a perfectly juicy all-beef hot dog. Absolute perfection and a serious guilty pleasure of mine.

 So, with no fair in sight, I rolled up my sleeves and decided to recreate that magic right here at home. And oh boy, were they a smash hit! It was like a mini fairground feast in my own kitchen. Here's hoping you'll find them just as nostalgic and gratifying as I do!

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How to Make

• Alright, let's make some amazing corn dogs together! First, grab some hot dogs and give them a good pat down to remove the excess juice. You want to make sure that batter can stick. Then skewer on sticks—wooden ones work best. Make sure to go about ⅔rds of the way into the hot dog to secure it well. 
• Grab a medium bowl and let's throw in the cornmeal, flour, a pinch of salt and pepper, a sprinkle of sugar, and that baking powder. Crack in the eggs, pour in the milk, and don't forget a drizzle of honey. Stir it all up until it's nice and smooth.
• Next up, grab a tall mason jar or a big glass and pour the batter right in. Set it aside for now.
• Time to get the oil ready! Fill a deep saucepan with about 3 inches of vegetable or peanut oil and warm it up over medium heat until it hits 350 degrees.
• Dip time! Plunge the skewered hot dogs into the batter. You might need to tilt the glass and roll the skewer a bit to get a nice, even coat. Once they're all dressed up, carefully lower them into the hot oil.
• Fry about 2 or 3 corn dogs at a time. You're aiming for a gorgeous light brown color, and it'll take around 3 minutes. Don't forget to turn them now and then. Once they're looking perfect, let them drain on some paper towels.
• Serve these beauties warm with a side of yellow mustard and ketchup. Enjoy creating (and eating) your fairground favorites at home!

History of the Texas State Fair Corn Dogs

Well now, let me tell y'all about the legend of the Texas State Fair corn dog, affectionately known around these parts as the “corny dog.” This tale's as rich and flavorful as the batter that lovingly coats each dog. See, figuring out who first thought to plunge a hot dog into cornmeal batter and fry it to golden perfection is tricky. But, one yarn that's been spun more times than a Ferris wheel at the fair takes us back to the Texas State Fair, right smack in the early '40s.

Here's where the Fletcher brothers, Carl and Neil, step onto the scene. These fine gentlemen were searching for a way to set their hot dog stand apart from the herd. They needed something that would stick—literally and figuratively. So, in 1942, they had themselves a lightbulb moment: Why not dunk them dogs into a cornmeal mix, skewer 'em on sticks, and fry 'em up? And just like that, the “Corny Dog” was born.

That there invention was more than just a new way to fill your belly; it was a revolution on a stick. Simple to eat while strollin' around, and tasty enough to make your taste buds two-step. Before long, the corny dog wasn't just a hit at the Texas State Fair; it was a nationwide sensation, setting the standard for fair food far and wide.

To this day, the corny dog stands tall as a true Texas treasure. The Fletcher clan still runs their booth at the Texas State Fair, servin' up those delicious corny dogs to crowds who can't seem to get enough. It's more than just food; it's a piece of Texas history, a reminder of those carefree days spent under the big Texas sky, with laughter and a bit of deep-fried magic in the air.

So, here's a tip of the hat to the Fletcher brothers and their ingenious creation. The corny dog is a testament to Texan ingenuity and the simple pleasures that bring us all together. Whether you're enjoying one amidst the lights and sounds of the fair or cookin' up a batch in your own kitchen, there's nothing quite like the joy of biting into a corny dog. It's a little piece of Texas, served up just the way we like it: warm, hearty, and with a whole lot of soul.

WHAT KIND OF HOT DOGS SHOULD I USE?

For best results, use a good hot dog! All beef hot dogs are generally better. My favorite are Nathan’s Beef Franks or Hebrew National!

WHERE CAN I BUY THE SKEWERS?

I really like to use these wooden skewers that I order from Amazon! They’re extra sturdy and easy to hold.  They’re also good to use for caramel apples, grilling corn on the cob, cake pops, and cookie pops!

CAN YOU FREEZE HOMEMADE STATE FAIR CORN DOGS?

Absolutely! After frying, allow them to cool completely at room temperature and store in a zip-top freezer bag or container for up to 3 months.

HOW TO REHEAT CORN DOGS

Arrange frozen corn dogs on a baking sheet and bake at 350 degrees for about 15 to 20 minutes.

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Homemade State Fair Corn Dogs

5 from 4 votes

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Servings: 16 corn dogs

Author: Jennifer Locklin

Ingredients

• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ¾ cup white sugar
• 2 tablespoons honey
• 2 tablespoons baking powder
• 2 eggs
• 2 cups milk
• 4 cups vegetable oil for frying
• 2 16 ounce packages beef frankfurters
• 16 wooden skewers

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Instructions

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs, milk and honey. Mix until smooth.
• Pour batter into a tall mason jar or large glass; set aside.
• Preheat 3 inches of vegetable or peanut oil in a deep heavy-bottom saucepan over medium heat to 350 degrees.
• Skewer hot dogs by inserting the sticks halfway up the center of the hot dog.
• Using a clean paper towel, blot the excess moisture from the hot dogs to dry them slightly.
• Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.
• Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels.
• Serve warm with yellow mustard and ketchup.