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Texas Corn Dogs

The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.Serving idea: Nothing pairs better with a corn dog than yellow mustard.

  • Yield: Makes 12
Texas Corn Dogs

Photography: Marcus Nillson

Source: Martha Stewart Living, July 2010

Ingredients

  • 2 2/3 cups yellow cornmeal
  • 1 1/3 cups all-purpose flour, plus more for hot dogs
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • Coarse salt and freshly ground pepper
  • 4 large eggs, lightly beaten
  • 1 1/2 cups whole milk
  • Vegetable or peanut oil, for frying (about 2 quarts)
  • 12 hot dogs

Directions

  1. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

  2. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

  3. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

  4. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

Reviews (4)

  • NJChefPaul 11 Apr, 2013

    A friend opened a craaft/antique shop in South Jersey and asked me to make corn dogs. We used this recipe but with mini hot dogs and I thinned the batter. Served 600 using heavy toothpicks for handles. Nothing left.

  • Tomis 24 Jul, 2012

    The batter is too much and way too thick, I had to add more milk in the beginning and then keep adding liquid (water) as I fried the corndogs.
    I know cornmeal and flour qualities can variate from bag to bag, nevertheless the wet ingredients were not enough.
    Otherwise, delicious and reliable, as all Martha's recipes are.

  • Tonnie 16 May, 2012

    Did anyone at MSL actually test drive this recipe? The batter as written was way too thick. I had to add another cup of milk so it would stay on the dog. I managed to salvage the first of the batch after pulling off the clumps and re-fried them. The chickens loved this faux paus though.

  • wildkitti 8 Nov, 2011

    This was such an easy recipe and a real crowd pleaser!! We had 12 for lunch all ages enjoyed a real taste of every state and county fair we attended!

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