Corn Dogs (and Belly Buttons)


To read my post on how I celebrated finishing my second book, please click here.

My daughter’s librarian is brilliant. Katy Rose is in first grade, a HUGE grade for developing a love of reading. While most schools try to entice kids with points for reading a certain list of books that have been deemed worthy of the points system (which I know works well for some), my Daughter’s librarian has truly lit a fire in them all to not only read books, but to write them as well!

At their school, anytime a child writes a book and gives it to the librarian, she makes a barcode sticker to put on it, enters it into the computer, and puts it in a special section where all of the students are allowed to check it out. This has gotten them so excited. Katy Rose has written three books so far and every time another classmate writes a book all of the kids scramble to check it out. I’ve never seen her so excited. “Mama you have GOT to read Lindsay’s book! I was the first to get it, it is so funny!” Or “Guess whose book I have today? I read it during lunch because I couldn’t wait!” Then I hear “Mama, guess who checked out my book today?”

After writing her last book, I told Katy rose “See? You might be an author someday!” She said “Mama, I already AM an author, and all of my friends are, too!” I have never seen kids so inspired, having so much fun reading. The books truly are wonderful and I have found myself just as excited as Katy is to see what they write next.

The other day, Katy Rose brought home a book that her friend Hannah, had written back in kindergarten. She couldn’t control her giggles as se pulled it out of her backpack and said “Oh Mama, just wait til you read this. It is the funniest book ever.”

So I opened it to read. It was a story about a fat cat and a fat dog, who both had belly buttons. The randomness of pointing out they had belly buttons was priceless. I won’t go into the details of the book because I truly believe this one needs to be published one day, but during the course of the book some crazy antics ensue and it is drawn to a close with the last line:

“But they still had their belly buttons.” 

I think there is a big moral in that story…and I shared the tale with my friend Jyl. Now, whenever life gets a little crazy or we find ourselves at the end of one of those days where we are not quite sure how we managed to survie it, I’ll say “BUT, we still have our belly buttons!”

Don’t you just love brilliant librarians and young authors?

Now lets get cooking with my daughter, the author :)


You know, corn dogs are actually one of those things that most kids don’t realize you even can make at home, which makes it easy for you to win coolness points as a parent by making them.

And lets face it, we all secretly live for those moments when our kids give us that “Wow, you’re actually kind of cool” look.

Before we start, you’re gonna need a deep fryer, filled with oil, and turned on so it can be heating up.  

You’re also going to need Baking Powder and Baking Soda, flour, milk, plain corn meal, an egg, and sugar. 

I know this seems like a lot but it mixes up really fast. I wanted to use plain corn meal and plain flour everyone would be able to make them because I know some places don’t have self rising meal and flour in the abundance that we do where I live.

 You’re also gonna need a package of weenies and some sticks, skewers, or popsicle sticks to go in them.

I got these sticks on the kid’s craft aisle at Wal Mart.

Katy is holding two packages of weenies but you only need one…

Dump your plain flour into a shallow bowl.

This is a Corelle pasta bowl in a rare yellow pattern from the eighties called “Citrus”.

Stick skewers or sticks into each weenie and lay them on a paper towel lined plate.

The paper towel helps to absorb excess moisture off of them.

This is a current Corelle pattern called “Cafe Red” that I love :). I know, me and my fine china…

Roll each weenie in flour and shake off the excess.

This will help our corn dog batter stick to the weenies and we really need this step because once I forgot to do it and my batter kept sliding off in spots. By dipping them in flour first, it sticks perfectly.

See Katy’s little hand and her little hot pink fingernail? Awwwww.

I usually call her Karo in my posts and eventually in this post I will slip into using her nickname and someone will inevitably leave a comment or send me an email saying “Seriously? You named your daughter after corn syrup?” Eventually I’m gonna email back and say “Yes, and her big brother, Tabasco, thought it was a grand name!”

I’ve never known a single Southerner who did not have a nickname. We talked about that a while back on this post.

Here is Karo finishing up the weenies…

Tabasco was busy on his computer and could not be bothered to make corn dogs…but he requested we bother him once they were done.

(My son’s name is really not Tabasco, it’s Brady…)

 Now we assemble our corn dog batter ingredients.

This is a pretty straight forward batter for corn dogs and you can easily spice it up a bit if you like.

If my kids weren’t eating these, I’d add a little bit of onion powder.

 In a bowl, place flour, plain yellow corn meal, salt, baking soda and powder, and a little bit of salt. 

 Stir that up while sticking your tongue out. 

 Pour in milk

 and add eggs.

This is Katy’s favorite part. When I first started letting her crack eggs they were like little grenades…

 She’s gotten much better.

Stir all of that up really well until it’s all smooth and well combined.

NOW is our trick…

Spoon your batter into a tall drinking glass. 

Dip each weenie into the glass until covered.

As your batter in the glass gets lower, spoon more in.

 VOILA! C’est Corn Dog!

or in my native Alabamian “Well looky thar! It’s a corn dawg! You done gone and done it, Karo!”

Here is an up close shot in case you wanna see it.

Please do not allow kids to help with the following:

Immediately place these in deep fryer, one at a time, and fry until golden brown. They’ll take about five minutes or so to cook and you can cook more than one at a time, just make sure you get them in one at a time and give them a few seconds to start cooking before putting the next one in, taking care not to overcrowd your deep fryer.

 I like mine with lots of mustard…

And NOW Big brother could be bothered to come out of his room :)

Just like  a man ~winks and grins~


Corn Dogs
  • 1-1/2 c all purpose flour
  • 1 c plain cornmeal
  • 2 tbsp sugar
  • 1½ tsp baking powder
  • ½ teaspoon baking soda
  • 1 tsp salt
  • 1 egg
  • 1⅓ c milk
  • 8 weenies
  • 8 wooden sticks
  1. Fill deep fryer with vegetable oil and heat to 375 degrees.
  2. In a medium bowl, add 1 cup flour, cornmeal, sugar, baking powder, baking soda, and salt together and mix until well combined. Add in milk and egg and stir well until smooth and well blended. Set aside.
  3. Place ½ cup flour in a shallow dish or pie plate. Skewer each weenie on a wooden stick, then roll in flour, gently shaking off the excess.
  4. Fill a tall drinking glass with corn dog batter.
  5. Dip each weenie into glass of batter while holding the stick, until completely submerged, slowly pull out of batter and carefully lower into hot oil. Fry until golden brown.
  6. Drain on paper towels.
To freeze: Place fully cooked corn dogs on wax paper lined baking sheets and place in freezer until frozen hard (A few hours). Remove and place in zipper seal bags before returning to freezer. Reheat in oven or microwave.

“Our days are happier when we give a piece of our heart

rather than a piece of our mind.”


Submitted by Tammy Bish. Submit your quote by clicking here. 


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  1. Denise in Dallas says

    These look great! We love corn dogs. Christy if you ever get to come to Dallas during State Fair season, you must go to the fair and get a Fletcher’s corn dog; TO DIE FOR!

    I’ve thought about a way to bake corn dogs, but haven’t come up with a suitable blanket for them.

    Have a great weekend to you and your family!

    Denise in Dallas

  2. Diane Covan Dennis says

    Hi, Christy. I love corn dogs and could never find any ready-made ones that I liked. I tried this recipe last night and the corn dogs are delicious. The only change that I made was to omit the sugar. I prefer my cornbread without sugar. Just wanted you to know that this recipe is delicious and your instructions are point on. Thanks.

  3. Little Amy says

    As a librarian, I appreciate your positive plug. So many times the public thinks we just check out and shelve books all day. We teach classes, have standards we must teach and are evaluated on, do the buying of books, equipment, inventory (books and equipment), and, best of all, foster a love of reading. Sounds like you daughter has a winner in her media center.

  4. says

    Those corn dogs look so good! I always get one at the fair :) Also, I think it’s pretty clear that Karo is from Katy Rose. Can’t believe people pester you about it! We don’t have any kiddos yet, but one of my favorite girl names is Caroline and I would probably call her Caro. It’s such a sweet, unusual, old fashioned nickname, I’ve loved it since I was a kid and read it in a book. My name ends in an o too and there aren’t many girl names like that! As for Brady, is he feeling a little too grown up to cook with mom and his sister? Hopefully he’ll come around or else start having his own cooking adventures :)

  5. Donna Brunet says

    Those look delicious!! I have a question. If you use self-rising flour could you leave out the baking powder and other “rising” ingredients? I’ve always substituted SR for plain, in those instances. What are your thoughts on this?

  6. Amy says

    As good as this recipe is, I have found a wonderful alternative. Christy introduced me to House Autry Hushpuppy Mix. I wanted to try using this batter for a quicker version and it was a huge hit with the grans. I mixed the batter per the directions (just add water until you get the batter as thick or thin as you want it )…I mix it in a coffee cup….cut hot dog in sections and roll in flour….stick fork in end of the section and dip in batter, shaking off excess….drop in oil and fry until golden brown…they are awesome…crunchy and cooks in less than a minute….I made them for the teenage grans this weekend and we now have a new family favorite….it would be easy to do the whole hotdog, but we just used the sections…probably will try the whole ones another time….good food and wonderful memory made with the four teen grans.

  7. Ruth says

    Did I mention I LOVE LOVE the way you do your recipes with pictures and instructions. and btw you are to funny. Love you girl. At least NOW we will know what is in our corn dogs. I just asked my son if he wanted to make some. he said “YES!” only problem I realized I don’t have weenie’s. :( I”ll have to get some so we can make home made corn dogs. I LOVE mine with cheese Dip. The ones you buy in the potato chip isle. Thanks for this recipe.

  8. Liane says

    I really love your tricks of the trade for dipping the weenies in a tall glass! I have made corn dogs in the past to my daughters delight (all three of them) But it was a painstaking job when it came to battering them up. So now I’ am eager to to want to make them, with out my girls begging me to. :)

  9. Randi says

    These seem really great and i cant wait to make them :) My husband and I have been looking for a corn dog recipe for quite a while, so im happy you posted this and I found it, on pinterest actually. I really like your website! Great job :)

  10. Casondra says

    This looks so yummy. We are going to try out the recipe for our 4th of July block party and with cooking that many corn dogs I don’t want to get stuck tinkering with the temp. What temp did you set your deep fryer to?

  11. Jennifer says

    So since hotdogs are on sale 10/$10 at Kroger this week, my son is asking for these. I’m assuming they’ll freeze well. We’re thinking about making a plethora of them. Does self rising cornmeal work? That’s what I have.

  12. Old-Secretary says

    Christy, LOVE your great Southern recipes, & your positive, kind attitude. About these corn dogs on sticks — is it just me? I cannot figure out what in the world do you do with those blooming wooden sticks in the hot grease? Do they just float around & get cooked with the dogs? Do you find some way to stick them down in a very tall pot of hot grease? Obviously I’m not supposed to use a large flat skillet to cook them. Sorry, but this old lady needs a more “greasy” explanation. (Living in the North too long must have ruined my Southern roots & cooking instincts!!) Thanks, Christy.

  13. Josey says

    Corn dog success! I tried a Sandra Lee recipe several years ago that was a disaster because the batter didn’t stay on the dog when I dipped it into the fryer. The mess was so bothersome I never tried to make them again. Until now. Rolling the dogs in flour first is apparently the key to dog dippin’ success. We had a stand-up dinner at the kitchen counter as I pulled these yummies out of the fryer. My husband moaned in appreciation as he munched and the kids giggled at the silliness of not sitting down to dinner as usual. We just never made it to the table. These were so much awesomeness they had to be consumed right away. Cheap, easy and home-cooked: does it get any better than that? Next time, we’re trying jalapeno dogs! Thank you, Christy :)


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