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Home » Homemade State Fair Corn Dogs

By Jennifer 29 Comments

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!

Golden Brown Homemade State Fair Corn dogs with a side of yellow mustard

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!

Ingredients

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  • Yellow Corn Meal
  • All Purpose Flour
  • Salt
  • Honey
  • Baking Powder
  • Eggs
  • Milk
  • Salt & Pepper
  • All-beef hot dogs: my favorite are Nathan's Famous Beef Franks or Hebrew National
  • Wooden Corn Dog Skewers
  • Vegetable or Peanut Oil for Deep Frying

Equipment Used

  • Deep Iron Skillet or my favorite home Electric Deep Fryer with Baskets
  • Wooden Corn Dog Skewers

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

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.

MORE DELICIOUSNESS!

Warm Skillet Bean Dip

Goode Company Mexican Seafood Cocktail :: Campechana de Mariscos

Bacon Candy

Spicy Pretzels 

Homemade State Fair Corndogs | JenniferCooks.com

Please let me know how these Homemade State Fair Corn Dogs turn out for you in the comments! I love hearing from you!

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Homemade State Fair Corn Dogs | Jennifer Cooks

Homemade State Fair Corn Dogs

5 from 4 votes
Print Pin Rate
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
Get Recipe Ingredients

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.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Appetizers, Main Dish Tagged With: corndog, corny dog, family friendly, hot dog, kid friendly

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Melanie says

    January 20, 2017 at 8:01 pm

    Where does the honey come into play?

    And the directions mention pepper.. but pepper isn’t in the ingredients list.

    Reply
    • Jennifer says

      January 24, 2017 at 4:20 pm

      Hi Melanie! My apologies…I just updated the recipe, so everything should be in order now. Thanks for stopping by!

      Reply
  2. sheryl says

    August 2, 2017 at 3:39 pm

    5 stars
    They look really sweet & yummy! I used to love the crndogs from the fair I hope these taste as good!

    Reply
  3. John Baughcum says

    December 27, 2017 at 6:41 pm

    5 stars
    Just fried some corn dogs and mmm are they good.Thank You Jennifer

    Reply
    • Jennifer says

      February 8, 2018 at 5:00 pm

      You’re welcome! Glad you liked them.

      Reply
      • Carrie says

        August 9, 2019 at 7:11 pm

        What can you do with the left over batter

        Reply
        • Jennifer says

          August 10, 2019 at 6:49 am

          Hi Carrie! Well, I’ve never tried anything with the leftover batter but I have some thoughts…you could pour it into a greased pan and bake it like cornbread. You could make a casserole with taco meat on the bottom and top it with the corndog batter and bake it. Those are my initial thoughts. Let me know how you end up using it!

          Reply
          • peg miller says

            April 11, 2024 at 7:16 pm

            I added a little flour and dropped left over batter by teaspoon in to hot grease and fried like hushpuppies they were good.

          • Jennifer says

            April 12, 2024 at 8:34 am

            That sounds great! Thank you for the great idea!

          • Eric Loessberg says

            August 26, 2024 at 8:47 pm

            We made hush puppies. Added jalapeño and shredded cheddar. And fried in small spoonfuls.

          • Jennifer says

            August 26, 2024 at 10:14 pm

            Hi Eric! That sounds incredible! I bet those little bites had the perfect mix of heat and cheesy goodness. Thanks for sharing your twist—I’ll have to give that a try next time!

  4. Sonny Swift says

    December 29, 2017 at 7:18 pm

    The corn meal mixture didn’t stay on the franks.. is there a difference because of being franks?

    Reply
    • Jennifer says

      February 8, 2018 at 5:01 pm

      You might try patting them dry with clean paper towels.

      Reply
    • Kodi says

      October 27, 2024 at 10:22 pm

      Definitely pat the dogs or franks dry. Also when adding the to the fryer give them a roll so it sets on all sides a bit then commence to frying.

      Reply
      • Jennifer says

        October 28, 2024 at 10:29 am

        Great advise Kodi! Thanks for stopping by!

        Reply
  5. Chris says

    January 24, 2018 at 12:02 pm

    5 stars
    Is it possible to replace the white sugar with Honey?

    Reply
    • Jennifer says

      February 8, 2018 at 5:02 pm

      I think honey would be fine and add great flavor.

      Reply
  6. Michelle says

    January 3, 2019 at 7:50 pm

    Fantastic recipe, came out great was a big hit for New Years Eve!! Thanks Jennifer 🙂

    Reply
  7. Alison says

    October 7, 2023 at 1:27 pm

    This was AMAZING THANKS!!

    Reply
    • Jennifer says

      October 19, 2023 at 11:03 am

      Thank you! I’m so glad you enjoyed it!!! I LOVE cordogs!

      Reply
  8. Mike Wood says

    March 10, 2024 at 1:13 pm

    I patted the hot dogs really good and when I set it in the oil it still slides right off the hot dog

    Reply
    • Jennifer says

      March 15, 2024 at 12:42 pm

      Oh no! I’m sorry. After patting you could try to dust the hotdogs lightly with flour and then dip into the batter, that may help it stick better.

      Reply
  9. Michelle Bernard says

    May 6, 2024 at 9:37 pm

    You put the corndogs WITH the skewers already on into the deep fryer? How does frying affect the sticks?

    Reply
    • Jennifer says

      May 6, 2024 at 10:46 pm

      The sticks generally hold up well. They brown some, but the corn dogs fry fairly quickly so the sticks aren’t submerged in the hot oil that long.

      Reply
      • Donna says

        October 24, 2024 at 11:23 pm

        5 stars
        If you soaked skewers in water before frying or grilling prevents them from scorching

        Reply
        • Jennifer says

          October 25, 2024 at 5:37 pm

          Hey there Donna! Oh, you’re absolutely right—soaking skewers is one of those little tricks that can save the day (and the skewers) when things get heated! It’s like giving them a tiny life vest before they dive into the flames. No one likes the smell of charred wood (unless we’re camping, and that’s a whole other story), so I’m all for keeping those skewers ready to hold up under fire. Thanks for the reminder; sometimes it’s the simplest tips that make all the difference. So glad you shared this it insight!

          Reply
  10. JJ says

    June 21, 2024 at 8:57 pm

    Everytime I go to have Chinese, I grab about 10-15 sets of chop sticks. They’re perfect for skewers

    Reply
  11. Randy says

    July 20, 2024 at 2:40 pm

    Hello is like to know do you cook the hotdogs first in boiling water ? Or do you dip cold not cooked hotdogs into the batter then cook ?

    Reply
    • Jennifer says

      July 20, 2024 at 4:57 pm

      Hello Randy! You dip the cold hot dogs into the batter and fry. They will cook in the fryer along with the batter. Happy cooking!

      Reply
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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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