Smoked Corn Dogs
Smoked Corn Dogs are smoked or grilled hot dogs dipped into a sweet cornmeal batter and deep fried. Get ready for the best corn dog of your life!
Being from the south, we definitely have a love for all things deep fried, such as Fried Okra, Fried Chicken Strips and Onion Rings. If you are craving a county fair corn dog, this recipe is for you.
When your mom calls with a great idea, you have to do it. My mom had the idea to grill the hot dogs and then make corn dogs. We immediately headed to the store to gather up ingredients and make this recipe happen. It’s so good, y’all!
Ingredients Needed
- Hot Dogs : We picked bun length all beef hot dogs. Use your favorite.
- Corn Starch: This is the secret ingredient to get the batter to stick to the hot dogs!
- Cornmeal: Yellow cornmeal, not cornmeal mix.
- All Purpose Flour
- Sugar
- Baking Powder
- Kosher Salt
- Eggs
- Milk
- Buttermilk: If you don’t have buttermilk, substitute a scant 1/2 cup of milk + 1/2 tablespoon vinegar or lemon juice)
- Vegetable Oil
Step By Step Directions
Grill the hot dogs or place on your smoker for about 15 minutes until desired doneness.
Remove from the grill and place a corn dog stick or skewer through the center of each hot dog. We trimmed bamboo skewers and used two per hot dog, just so they would be a little easier to handle.
For the cornmeal batter, add cornmeal, flour, sugar, baking powder and salt to a bowl. Whisk to combine.
Add eggs, milk, buttermilk and vegetable oil. Whisk until smooth.
Pour the cornmeal batter into a tall glass or a tall measuring cup.
Heat vegetable oil in a heavy dutch oven or deep skillet over high heat until it reaches 350°.
When the oil is hot, batter corn dogs one at a time.
Place cornstarch into a bowl and roll hot dogs until coated.
Dip corn dogs into batter in a swirling motion until well coated. Let the excess drip off and place into the hot oil.
Cook 3- 4 minutes, rolling the corn dogs to brown on all sides. If you would like to test the corndogs to make sure the batter is cooked through, insert a tooth pick and if it comes out clean, it’s done.
Use tongs to remove from hot oil, allowing excess oil to drip off before placing on baking sheet, lined with paper towels and a wire rack.
Repeat with remaining ingredients.
Serve corn dogs immediately with ketchup and mustard or your favorite condiments.
Recipe Notes
Store leftover corn dogs wrapped in aluminum foil or a zip top bag in the refrigerator up to 2 days.
Reheat corndogs on a sheet pan in the oven at 350° for 10 – 12 minutes.
Most of the time, deep fried foods are not that great leftover. However, these corn dogs were just as delicious reheated in the oven.
The sweet and fluffy cornmeal batter on these corn dogs make them something special. It is just down right delicious with the smoky hot dogs. We can’t wait to make these again.
Best Sides for Corn Dogs
Jalapeño Deviled Eggs are a must have side dish and since you have the fryer going, French Fries are a great side dish for corn dogs.
When our kids were little we kept a stockpile of frozen corn dogs for snacks or an easy lunch. These homemade smoked corn dogs are about a million times tastier than the frozen variety.
If you are craving a state fair style corn dog, try these Smoked Corn Dogs. They are so easy to make that you will be frying them up again and again.
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Smoked Corn Dogs
Ingredients
- 12 hot dogs
- 2 tablespoons corn starch
- 1 cup yellow cornmeal not cornmeal mix
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup buttermilk see notes for substitute
- 1 tablespoon vegetable oil
- 3 cups vegetable oil for frying
Instructions
- Prepare a grill fire or smoker to 375° using hickory for smoke flavor. Cook hot dogs 10- 15 minutes or until desired doneness.
- Remove hot dogs from grill and insert bamboo skewers or hot dog sticks into the center of each hot dog. Set aside.
- Place cornstarch in a shallow dish and set aside.
- Mix the cornmeal batter in a bowl by adding cornmeal, flour, sugar, baking powder and salt. Whisk until combined.
- Add eggs, milk, buttermilk and 1 tablespoon of vegetables oil. Whisk until completely combined.
- Pour batter into a tall glass or measuring cup.
- Pour 3 cups of vegetable oil into a dutch oven or deep skillet and place over high heat, heating to 350°.
- When oil is hot, roll each hot dog into corn starch and dip into batter in a swirling pattern until evenly coated. Let excess batter drip off. It is best to batter hot dogs one at a time, as you are dropping them into the oil.
- Carefully place corn dogs into hot oil, cooking 2 – 3 at a time. Roll corn dogs to brown evenly on all sides, about 3- 4 minutes. If a tooth pick inserted into the batter comes out clean, you know it's done.
- Remove to a rimmed baking sheet lined with paper towels and a wire rack.
- Repeat with remaining ingredients.
- Serve immediately.
Can not wait to try these, I bet if you had any left you could heat in the air fryer.