• 12 hot dogs
  • 1 c. all-purpose flour
  • 3/4 c. cornmeal
  • 3 tablespoon. granulated sugar
  • 1 teaspoon. baking powder
  • 1 teaspoon. kosher salt
  • 1/2 teaspoon. baking soda
  • 1/4 teaspoon. freshly ground black pepper
  • 1/4 teaspoon. cayenne pepper
  • 1 c. buttermilk
  • 2 large eggs
  • Vegetable oil

For serving

  • Ketchup, Mustard


  • Blot the hot dogs dry with a napkin, pierce with a bamboo skewer.
  • Combine all dry ingredients in one bowl. In the other, beat the buttermilk and eggs with a fork. Combine both mixtures and whisk until smooth.Let the dough stand for about 5 minutes, then pour into a tall glass. In the meantime, heat enough oil in a deep skillet to 375F.
  • Dip the hot dog into the dough, place in hot oil. Cook 3 to 5 corndogs at a time for about 4 minutes, turning if necessary until golden brown.
  • Place the corndogs on a paper towel, garnish with the sauce and serve.

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