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; 1 cup milk (or buttermilk); 1/2 cup sourdough starter discard; 2 tablespoons melted butter; 2 tablespoons honey; Vegetable oil for frying

Use up your sourdough discard to make these incredibly crispy and golden corn dogs at home.

By Enzo81 Kitchen· American· October 29, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

I absolutely love how simple these sourdough corn dogs are to put together. By using a scoop of sourdough discard along with standard pantry staples, you create a batter that is much tastier and crispier than anything you would find in a box at the grocery store.

These are a fantastic go to for busy weeknights or fun after school snacks that feel a little special. They are a hit with kids and adults alike, and they hold up beautifully in the freezer for whenever you need a quick meal on a whim.

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
1 cup milk (or buttermilk)
1/2 cup sourdough starter discard
2 tablespoons melted butter
2 tablespoons honey
Vegetable oil for frying

9Instructions

1
Pour vegetable oil into a large pot or Dutch oven until it is at least 2 to 3 inches deep. Heat the oil over medium high heat until it reaches 350°F on a candy thermometer.
2
While the oil heats, pat the hot dogs dry with paper towels and insert a popsicle stick into one end of each hot dog, leaving a few inches for a handle.
3
Whisk the cornmeal, flour, baking powder, and salt together in a large mixing bowl.
4
In a separate medium bowl, whisk the egg, milk, sourdough discard, melted butter, and honey until smooth.
5
Pour the wet mixture into the dry ingredients and stir just until everything is combined.
6
Pour the batter into a tall, skinny glass to make dipping easier.
7
Dip one hot dog into the batter, coating it completely, and let any excess drip off for a moment.
8
Carefully lower the hot dog into the hot oil at a slight angle. Hold it for about 10 seconds before letting go, then fry for 2 to 3 minutes, turning occasionally with tongs until golden brown on all sides.
9
Remove the corn dogs from the oil and let them rest on a cooling rack before serving warm.

Tips

Store leftover corn dogs in the fridge for up to 4 days. To reheat, place them in a 350°F oven for 10 to 15 minutes until the coating becomes crispy again. If you have extra batter, pour it into a mini muffin tin and bake at 350°F for 15 to 20 minutes to make tasty corn dog bites.

#sourdough discard #kid friendly #comfort food #snack #quick meal

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