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Homemade State Fair Corn Dogs | Jennifer Cooks
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5 from 3 votes

Homemade State Fair Corn Dogs

Servings: 16 corn dogs
Author: Jennifer Locklin


  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 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


  • 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.