Homemade Corn Dogs
These 5-ingredient Homemade Corn Dogs are crispy, golden and so simple to make. With no frying required, they’re baked in the oven and ready to eat in only 20 minutes. Recreate your favorite carnival treat with this recipe and serve for game day or an easy dinner.
Corn dogs are one of my favorite fair foods. I’ve loved them since I was a kid, and now my kids love them too. And we recently discovered they’re actually super easy to make at home (lucky us!) with this simple Homemade Corn Dog recipe. Using a quick batter and just a few ingredients, this delicious version from scratch is just as crispy, fresher, and tastier than the carnival version. Our secret is baking them in the oven, which is so much less messy than frying them!
Savory mini hot dogs get nestled into a sweet cornmeal batter, then baked to golden perfection. And with the help from a silicone mold, these baked corn dogs are foolproof — they come out perfectly each time, no frying required. They’re easy to customize, too, so you can make them full-size, mini, or even cheese stuffed depending on your preference. Serve this family-friend snack for game day, an easy appetizer or fun weeknight dinners…just beware, they disappear fast!
If you’re a hot dog lover like us, try some of our other go-to recipes. We love these easy Hot Dog Burnt Ends for a summer BBQ and this Easy Hot Dog Board is great for entertaining year round.
Why You’ll Love This Recipe
- Crispy Golden Cornmeal Batter: With this simple recipe, you’ll get that ideal batter each and every time.
- Ready in About 30 Minutes: These can be ready to serve in no time, thanks to a super easy process.
- Kid-Approved: Kids and adults alike love hot dogs and corn dogs, so these are loved by all. Bonus, they’re fun to make with the whole family.
- More Affordable than store-bought: This easy homemade version is more affordable than the frozen store-bought brands, and much more delicious!
Ingredients
- Jiffy Corn Muffin Mix: Foolproof and absolutely delicious, the key to the crisp, golden batter.
- Egg: The binder.
- Milk: To create a smooth batter.
- Hot Dogs: Use your favorite brand, standard size is perfect.
- Cooking Spray: For easy removal from the pan.
How To Make Homemade Corn Dogs
1. Preheat your oven to 400°F.
2. Generously spray a mini muffin tin with cooking spray.
3. In a medium bowl, whisk together the Jiffy Corn Muffin Mix, egg, and milk until just combined.
4. Fill each mini muffin cup about ⅔ full with the cornbread batter.
5. Place one piece of hot dog into the center of each muffin cup, gently pressing it into the batter.
6. Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread comes out clean.
7. Let cool for 5 minutes before removing from the pan.
8. Serve warm with ketchup, mustard, or your favorite dipping sauces.
Expert Tips
- Dry Hot Dogs Thoroughly: Pat them dry to remove excess moisture so batter sticks.
- Chill the Batter: Let it sit in the fridge for 5 minutes before dipping — it makes it thicker.
- Use a Piping Bag for Filling: Fill a piping bag or resealable zip-top bag with the batter for and easy, mess-free way to add the batter to the mold.
- Keep Corn Dogs Warm: Once cooked, keep them in a single layer on a parchment-lined baking sheet in a 200° oven to keep them warm and crispy when serving a crowd.
- Add a Skewer: If you want that classic corn-dog presentation, simply insert a wooden skewer into the bottom of the baked corn dog to serve it on a stick.
Variations
- Mini Corn Dogs: Use cocktail franks or sausages, or cut regular hot dogs into thirds for a mini version. Remember to cut the skewers to size, too, if using.
- Air Fryer Corn Dogs: This homemade batter won’t work in an air fryer, but if you have store-bought corn dogs, cooking them this way makes them extra crispy, light and golden.
- Baked Version: We love using a silicone corn dog mold for an easy, mess-free baked version.
- Gluten-Free Batter: Swap in gluten free baking flour and corn meal to make a gluten-free corn dog.
What To Serve With Mini Corn Dogs
When it comes to dips and how to serve these corn dogs, there’s no wrong answer — anything goes! Here are our favorites:
- Classic Yellow Mustard and Ketchup
- Spicy Honey Mustard
- Cheese Sauce or Nacho Cheese Dip
- Sriracha Mayo
- Serve With Classic Sides: alongside fries, coleslaw, or mac and cheese
Storage
Store leftover corn dogs in an airtight container in the fridge for up to 4-5 days. To reheat, warm in a 350° oven for about 15 minutes, until crispy and hot.
Freeze leftover corn dogs in a single layer on a parchment lined baking sheet to prevent them from sticking together. Once frozen, transfer to an airtight container or resealable bag and store in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat in the oven or air fryer until crisped.
You can prep these in advance to save time — make the batter and prep the dogs ahead of time, and store in the fridge until you’re ready to assemble and cook. Alternatively, you can cook then cool the corn dogs, then either store them in the fridge or freezer until you’re ready to serve.
Frequently Asked Questions
If the hot dogs are too wet and haven’t been patted dry, the batter will slip off and won’t stick.
Definitely. Bake them in a muffin tin or mold, or on a lined baking sheet until golden and crispy.
Any neutral oil with a high smoke point works best. We like avocado oil, canola or vegetable.
Sure – any sausage or cased meat would work. Bratwursts, Italian sausages and hot dogs are all great options.
More Delicious Summer Recipes
Homemade Mini Corn Dogs
Ingredients
- 1 8.5-ounce box Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk
- 4 hot dogs cut into 5-6 pieces each
- Cooking spray
Instructions
- Preheat your oven to 400°F.
- Generously spray a mini muffin tin with cooking spray.
- In a medium bowl, whisk together the Jiffy Corn Muffin Mix, egg, and milk until just combined.
- Fill each mini muffin cup about ⅔ full with the cornbread batter.
- Place one piece of hot dog into the center of each muffin cup, gently pressing it into the batter.
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread comes out clean.
- Let cool for 5 minutes before removing from the pan.
- Serve warm with ketchup, mustard, or your favorite dipping sauces.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, warm in a 350° oven for about 15 minutes, until crispy and hot.
- Freeze leftovers in a single layer on a parchment lined baking sheet to prevent them from sticking together. Once frozen, transfer to an airtight container or resealable bag and store in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat in the oven or air fryer until crisped.
- Prep these in advance to save time — make the batter and prep the dogs ahead of time, and store in the fridge until you’re ready to assemble and cook. Alternatively, you can cook then cool the corn dogs, then either store them in the fridge or freezer until you’re ready to serve.
