Homemade Corn Dog Recipe (Sausage in Cornmeal Batter)

Pat the sausages dry and slide them onto the sticks. If you want extra grip, dust them very lightly with flour.

In a bowl, whisk together cornmeal, flour, baking powder, and salt.

Beat the egg with the milk, then pour into the dry mix. Stir until you get a smooth, thick batter; if it feels too stiff, add 1–2 tbsp milk.

Heat oil in a deep pot over medium-high heat. It’s ready when a small drop of batter sizzles and floats quickly.

Dip each sausage into the batter to coat well, then carefully lower into the hot oil. Fry, turning as needed, until evenly golden, about 2–3 minutes.

Transfer to paper towels to drain. Serve warm with ketchup, mustard, or any dipping sauce you like.