Commonly served at fairs, amusement parks and on beach boardwalks, corn dogs are an easy-to-eat food item enjoyed by children and adults alike. For home use, corn dogs are often available in your grocer’s freezer cases and are purchased by the box or can be made from scratch. The box typically includes specific cooking instructions for the brand of corn dog in both the microwave and the conventional oven, but corn dogs in the microwave often result in elastic-like corn bread covering.

Things You'll Need

From Frozen

Preheat the conventional oven to 350 degrees Fahrenheit and place the number of corn dogs you’d like to eat on an ungreased cookie sheet.

Place the cookie sheet on a rack in the center of the oven and bake for 18 minutes.

Remove the cookie sheet and carefully touch the corn dogs. They should be hot when squeezed in the center. If the corn dogs are not hot, return them to the oven for another two to three minutes.

From Scratch

Pour 3 tbsp. of vegetable oil into a grill pan and heat the hot dogs all the way through over medium heat — approximately five minutes. Transfer to a plate to cool slightly.

Press a chopstick into the end of each hot dog and roll the hot dog into 3 tbsp. flour to coat. Combine 1 1/2 cup cornmeal, 1/2 cup flour, 2 tbsp. vegetable oil, 1 1/2 tsp. baking powder, 1 tsp. sugar, 1/2 tsp. baking soda, 1/8 tsp. cayenne and 3/4 tsp. salt in a mixing bowl.

Whisk two large eggs, one at a time, into the dry mixture and 1 1/4 well-shaken buttermilk after the eggs have been mixed. Preheat 3 inches of vegetable oil in a large 3-qt. pot to 350 degrees.

Tilt the bowl to the side and roll each hot dog into the batter. Cook the corn dogs in sets of two or three in the hot oil, turning occasionally, until the batter turns golden brown — approximately three minutes.

Drain the excess oil from the corn dogs by placing them on a paper towel-lined plate.