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Corn Dogs


"I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard."
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40 m servings 318 cals
Original recipe yields 16 servings (16 corndogs)


  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 617
  1. 765 Ratings

Most helpful positive review

As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn d...

Most helpful critical review

used all beef frankfurters. the taste was okay. it wasn't crunchy though. maybe next time i will fry it longer and add some spices like cayenne pepper or red pepper flakes to the mix

Most helpful
Most positive
Least positive

As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn d...

These are awesome. Since the hot dogs are smooth, you need to roll them in flour first. This will help keep the batter on. I poured the batter in a mason jar (quart size) and dipped the hot dogs...

Very yummy. I've found that putting the prepared batter in a drinking glass helps ease the process... it's the perfect size tool to batter a hot dog!

I loved that I could use good quality kosher hotdogs. You don't always know the quality of meat that are in those at the fair!! I precooked the hotdogs first in boiling water for 7 min. I the...

Wonderful recipe!!! Roll your hotdog in corn starch first. It will prevent your batter from slidding off.

Quick and delicious! Make mini's by cutting the wieners first, and using the fry daddy. I may never buy frozen corn dogs again. THANKS

I was really surprised when I found out that I had everything to make homemade corndogs on hand. I substituted honey for the sugar and skipped the black pepper and they turned out great. I mad...

Tasted great! My husband was raving!!! Dry the dogs before coating and the batter sticks just fine. YUMMY!

OK so I broke down with the healthy eating-1 day/week won't hurt. Made these to keep the family from revolting against me. They are great-the recipe receives 4 stars b/c the tips to make them ca...