We’re Feasting on an American Classic With This Homemade Corn Dog Recipe

We’re Feasting on an American Classic With This Homemade Corn Dog Recipe

Servings: 6-8 Servings

Wine Varietal: Tetra Paks

To celebrate National Corndog Day, so we thought to share our very own Sutter Home Corn Dog recipe with you. Corn dogs are as American as apple pie and Sutter Home wine.

Although most everyone knows they are a state fair classic, corn dogs’ origins are a little less clear. Some claim to have first introduced their “Corny Dogs” at the Texas State Fair sometime between 1938 and 1942. Others say they introduced them as Pronto Pups at the Minnesota State Fair in 1941. It’s also been said that the first Krusty Korn Dog baker machine appeared in 1929.

We love this fabulously fun, cornmeal-battered hot dog on a stick, and apparently so do the folks Down Under, who call them the Dachshund Dog, Dagwood Dog, and Dippity Dog. The corn dog is loved in Canada, where it is known as a Pogo. These puppies are also big favorites aboard the USS George Washington – turns out our American sailors can’t get enough of them. Feel free to come up with your own name for our Sutter Home Corn Dog recipe, which pairs great with our on-the-go, twist-and-go Sutter Home White Zinfandel Tetra Pak® .

Enjoy this classic snack on game day, on a picnic, or simply on a lazy weekend in the backyard with your favorite company and Sutter Home wine.

The corn dog is your taste buds’ best friend.

Corn Dogs Ingredients:

  • 3/4 Cup Cornmeal
  • 3/4 Cup All-purpose Flour
  • 2 Tablespoons Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1 1/2 Teaspoon Baking Powder
  • 1 Egg, Lightly Beaten
  • 3/4 to 1 Cup Buttermilk, Depending on Thickness
  • 2 Teaspoon Vegetable Oil
  • 8 Hot Dogs
  • 8 Wooden Skewers, Candy Sticks, or Thin Popsicle Sticks
  • Vegetable Oil for Frying, Approx. 2 Quarts

Corn Dogs Directions:

  1. In a large pot, heat the 2 quarts of oil to 350 degrees.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the egg, buttermilk, and vegetable oil. Stir until combined. Let sit for 10 minutes.
  3. Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (make sure the batter is coating a bit of the skewer so that the coating stays on).
  4. Let corn dog sink to the bottom and then turn it with tongs to ensure it’s browning evenly on all sides. Cook for about 2-3 minutes. Then transfer to a paper towel-lined plate. Repeat with remaining hot dogs.


Another fair favorite waits here: Wine Caramel Apples

Make Your Own Luck This Month With Our Sutter Home Irish Stew Recipe

Come on in and make yourself at home. Please just verify that you’re 21 years of age or older.

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