"My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!"


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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup whole milk
  • 1 large egg
  • 16 large hot dogs
  • 4 cups vegetable oil for frying
  • 16 skewers
  • Directions

  • Prep
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    1. Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
    2. Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
    3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
    4. Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
    5. Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.


    • Editor’s Note:
    • Nutrition data for this recipe includes the full amount ofbreading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 545 calories;38 g fat;35.5 g carbohydrates;15 g protein;71 mg cholesterol;1347 mg sodium.Full nutrition
    Source: Read Full Article