Stampede is in full swing and one of the best things about it is all the great food. From the mini donuts to the crazy concoctions and let’s not forget the corn dogs, there is so much deliciousness to be enjoyed. If you don’t make it to the grounds or just don’t get your fill, you can make corn dogs at home with little effort. The best part about making them yourself is you get to choose the type of dogs that you prefer – beef, pork, chicken, veggie – the choice is all yours. The batter comes together easily with flour and cornmeal, a little sugar for sweetness and some baking powder to make the coating fluffy. An egg and milk for the batter to come together and it’s as simple as that. Pour the batter into a glass to get an even coating all over the hot dog.

You can make the hot dogs whole but I prefer cutting them in half and making them mini corn dogs.

Corn Dogs

Corn Dogs are made by skewering hot dogs on sticks, dipping in batter and frying until golden brown. This recipe makes 8 regular corn dogs or 16 mini corn dogs.
Author Fareen Jadavji Jessa


  • 8 hot dogs
  • 1/2 cup all-purpose flour + 2 tbsp for dredging
  • 1/2 cup cornmeal
  • 1 1/2 tbsp sugar
  • 2 tsp baking powder
  • pinch of salt
  • 1 egg
  • 3/4 cup milk
  • vegetable oil


  • Heat oil in a pot or a deep fryer to 350 F.
  • In a bowl, combine the dry ingredients – ½ cup flour, cornmeal, sugar, salt and baking powder.
  • In another bowl, combine the egg and milk and add this to the dry ingredients. Let the batter sit for a few minutes and then transfer to a tall glass.
  • Dry off the hot dogs with a paper towel and roll them in 2 tbsp of flour. For mini corn dogs, cut them in half.
  • Insert a bamboo skewer or a popsicle stick into each hot dog.
  • Dip each hot dog into the batter, rolling to cover the whole dog. Fry each corn dog for a few minutes until golden brown.
  • Serve immediately with ketchup and mustard.