are guaranteed to beat the heat, one thing is certain: It’s never officially summer until I get a taste of a good ol’ corn dog. But you can skip the state fair and forget the freezer section of your grocery store because now homemade corn dogs can be on your menu any day of the year with this easy recipe.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.