Corn Dogs with Honey Mustard Sauce

These corn dogs have become a family favorite for the fourth of July! We also love them in the fall or any time of year! Try them with our homemade honey mustard sauce!

Print Recipe Pin Recipe

Ingredients

Batter

1 cup yellow corn meal
1 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup milk

For Cooking

flour for coating hot dogs
vegetable, canola, or corn oil for frying
12 hot dogs I like to use the Hebrew National brand
wooden skewers

Honey Mustard Sauce

1/2 cup mayo
3 tbsp. honey
2 tbsp. yellow mustard
1 tbsp. dijon mustard
1-2 tsp. hot sauce

Get Recipe Ingredients

Instructions

In a large bowl, mix cornmeal, flour, salt, cayenne, sugar, and baking powder. Add milk and egg and whisk well, but don’t over mix. Refrigerate while you make the sauce and prep the hot dogs. This will give the batter time to thicken.
To make the sauce, combine all of the ingredients and whisk until smooth. Set aside.
Line a baking sheet with paper towels (to transfer the corn dogs after frying). Rinse hot dogs and thoroughly pat dry with paper towels. Insert wooden skewers into hot dogs. On a plate or your countertop, dump out some flour and coat the hot dogs (in order to help the batter stick better).
After batter has been resting for at least 10 minutes, heat oil in a large pot, dutch oven, or fryer until it reaches 350 degrees F. If you don’t have a thermometer, you can drop a piece of batter in. When it rises to the top and turns golden, then the oil is ready.
When oil is hot, pat off any excess flour then dip/roll skewered hot dog into batter until completely covered. Sometimes this takes some finessing, but it will stick. Cooking 2-3 corn dogs at a time, cook in oil until golden brown in color, about 3 minutes. Remove with tongs and place on paper towels for draining.
Serve with honey mustard sauce.
I usually double the recipe for my family.

Video

Tried this recipe?Let us know how it was!