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Dandy Corn Dogs

"These homemade corn dogs are a real treat," says Lauren Heyn of Oak Creek, Wisconsin. "The coating is tender and has the tangy taste of mustard."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 4 teaspoons ground mustard
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup milk
  • 10 wooden skewers
  • 10 hot dogs
  • Oil for deep-fat frying


  • In a small bowl, combine the first five ingredients. Stir in egg and milk just until moistened. Insert skewers into hot dogs; dip into batter.
  • In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry corn dogs in batches for 5-8 minutes or until golden brown, turning once. Drain on paper towels.

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