How To Make Corn Dogs at Home

How To Make Corn Dogs at Home

There are some foods that you can associate a certain time or event in your life. Corn Dogs remind me of summer and the County Fair. Let me show you how to make that sweet corn meal breading around a hot dog using Silk, Almond Milk in the batter. Learn how to make Corn Dogs at home from


Summer, Corn Dogs, and the County Fair

Every 4th of July, the little beach town of Del Mar, California becomes the summer hotspot for all families in San Diego. The County Fair takes over Del Mar and thousands of people flock into this beach town to take in the tastes, sights, sounds and events that the fair has to offer. As food blogger, I am always interested in the “next big thing” that the food vendors have to offer. I have tried my variety of deep fried foods, from ice cream, twinkies and snicker’s bars; but I am always drawn back to the Corn Dog. To me, there is nothing better than tasting that sweet crispy batter that wraps an all-beef hot dog.

After several attempts of tweaking my own buttermilk batter recipe, I finally came up with one that captures that true sweet, County Fair flavor using Silk, Vanilla flavored Almond Milk. Now you can enjoy making corn dogs at home without waiting for next summer. Give my recipe a try!



Makes 10 Corn Dogs
Shopping List / Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 Silk Vanilla Flavored Almond Milk ( in lieu of buttermilk)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying

Cooking Steps: Start Oil

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F. Use a Candy thermometer to test your temperature, (Do not over heat your oil). In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir these dry ingredients together first. Now add a beaten egg, Silk Almond Milk, cooking oil and honey. Stir until combined.  This batter should be a little thicker than pancake batter. If your batter is runny, add a tablespoon of cornstarch and mix in well. Take bowl of batter and let it sit for 5-10 minutes in the refrigerator to cool and thicken.

Next Step: Stab the Dogs

You got to keep your dogs dry, so when you remove your hotdogs from the package, make sure to take a napkin to each dog and pat them dry before you skewer them on the chop sticks.  Stab each dog with a chopstick. Now take batter out of the refrigerator and pour batter into a tall drinking glass.  Dip one Dog at a time into the batter and allow excess batter to drop back into the glass. Immediately place Corn Dog into the hot oil, while still holding the stick., ( If you have cooking gloves, all the better). With your hand, rotate the Corn Dog as necessary to brown all sides. Cook each Corn Dog for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs. Enjoy!

Corn2Editor’s Note: CookLikeADad is a paid, guest food Blogger for Silk. All recipes and opinions are my own.


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