Homemade Sourdough Corn Dogs

Name: Homemade Sourdough Corn Dogs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 hot dogs of your choice; 1 cup yellow cornmeal; 1 cup all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk; 1/2 cup sourdough starter discard; 2 tablespoons melted butter; 2 tablespoons honey; Vegetable oil for frying

Turn your sourdough discard into these crispy and delicious golden corn dogs that are perfect for a fun lunch or snack.

By Recipes By Nani· 🌍 American· July 23, 2026

recipesbynani.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

There is something so special about a classic corn dog, but making them at home with a sourdough twist makes them even better. Using sourdough discard adds a lovely depth of flavor to the batter, creating a crispy and golden coating that blows store bought versions out of the water.

These are a favorite in my house because they are simple to prepare and always a hit with the kids. They are perfect for a quick dinner or a weekend treat, and you can even freeze them for a fast meal later on.

🧺 Ingredients

8 hot dogs of your choice
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/2 cup sourdough starter discard
2 tablespoons melted butter
2 tablespoons honey
Vegetable oil for frying

👩‍🍳Instructions

1
Heat 2 to 3 inches of vegetable oil in a large pot or Dutch oven to 350°F using a candy thermometer.
2
Pat the hot dogs dry with paper towels and insert a popsicle stick into each one, leaving enough room for a handle.
3
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4
In a separate bowl, combine the egg, milk, sourdough discard, melted butter, and honey until smooth.
5
Pour the wet ingredients into the dry ingredients and stir until just combined.
6
Pour the batter into a tall, narrow glass to make dipping easier.
7
Dip one hot dog into the batter, let the excess drip off for a moment, then carefully lower it into the hot oil at an angle.
8
Hold the hot dog in the oil for 10 seconds before releasing, then fry for 2 to 3 minutes while turning with tongs until golden brown all over.
9
Remove carefully with tongs or a spatula and let them rest on a cooling rack before serving with your favorite mustard or ketchup.

💡 Tips

If you have leftover batter, chop up extra hot dog pieces and stir them into the mix to bake as mini corn dog muffins at 350°F for 15 to 20 minutes. Store cooled leftovers in the fridge for up to 4 days, or freeze them wrapped individually for up to 2 months and reheat in the oven or air fryer until crisp.

#sourdough #snack #kid friendly #comfort food

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