I couldn’t resist sharing my Corn Dogs riff that sneaks in an unexpected ingredient and a playful twist on the classic.
I never thought i’d make corn dogs in a waffle iron, but Doggonit’ these are good! I dunked hot dogs in a cornmeal batter and got a crunchy, kinda ridiculous snack that somehow feels like a party.
As someone who tests weird ideas, this one stuck, and now it’s one of my go-to Waffle Maker Recipes when I need an easy crowd pleaser. The outside gets crispy, the inside stays juicy, and yeah it’s a little messy, but thats part of the fun.
If you like surprising twists on classic fair food, this will make you grin.
Ingredients
- Hot dogs: savory, provide protein and fat, processed so eat them in moderation.
- Cornmeal: provides fiber and complex carbs, adds pleasant corn flavor, slightly nutty.
- All-purpose flour: mainly carbs, helps structure and chewiness, not very nutrient dense.
- Sugar: sweetens batter, quick energy, use sparingly cause it’s added sugar.
- Baking powder: leavening agent, lightens batter so waffles are fluffy, no flavor.
- Egg: adds protein, helps bind, gives richness and color, pretty versatile.
- Milk: adds moisture, some protein and fat, buttermilk gives tang and tenderness.
- Butter or oil: adds fat for flavor and crispness, increases calorie content.
- Wooden skewers: not nutrition, essential for handheld eating, watch for splinters.
Ingredient Quantities
- 8 hot dogs (regular size)
- 8 wooden skewers or popsicle sticks
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk (or buttermilk)
- 2 tablespoons melted butter or 2 tablespoons neutral oil
- Vegetable oil or nonstick spray for greasing the waffle iron
How to Make this
1. Preheat your waffle iron to medium-high and grease it well with vegetable oil or nonstick spray so the batter wont stick.
2. Insert a wooden skewer into each of the 8 hot dogs leaving a good handle, pat them dry with a paper towel and if you got time pop them in the freezer for 10-15 minutes so the batter sticks better.
3. In a bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly mixed.
4. In another bowl beat 1 large egg with 1 cup whole milk or buttermilk and 2 tablespoons melted butter or neutral oil.
5. Pour the wet into the dry, stir until just combined into a thick batter similar to pancake batter; if it seems too thin add a little flour or cornmeal, too thick add a splash of milk.
6. Pour batter into a tall glass for easy dipping or keep in the bowl, then dip each skewered hot dog and roll so it gets fully coated, let excess drip off so it wont gush in the iron.
7. Place coated hot dogs on the hot greased waffle iron (dont overcrowd), close and cook about 3-5 minutes until golden and cooked through; check and cook a minute more if needed depending on your iron.
8. Transfer finished waffle corn dogs to a wire rack to keep crisp while you cook the rest, and re-grease the iron between batches if needed.
9. Let rest a minute or two, then serve hot with your favorite mustard or ketchup.
Equipment Needed
1. Waffle iron, well greased (set to medium-high heat)
2. Two mixing bowls, one for dry stuff and one for the wet
3. Whisk (or fork) for beating and combining
4. Measuring cups and measuring spoons
5. Wooden skewers or popsicle sticks
6. Tall glass or deep cup for easy dipping the hot dogs
7. Tongs or a heatproof spatula to remove corn dogs from the iron
8. Wire rack to keep finished corn dogs crisp plus paper towels to pat the hot dogs dry
FAQ
Waffle Corn Dogs Recipe Substitutions and Variations
- Hot dogs: swap for vegetarian or vegan sausages, or use firm cheese sticks like string cheese or halloumi, cheese will melt so watch the cook time.
- Cornmeal: replace with polenta (same coarse texture) or masa harina for a slightly tangy, cornier flavor, you might need a tad more liquid with masa.
- All-purpose flour: use a 1-to-1 gluten free flour blend, or whole wheat pastry flour for a nuttier taste, batter may be a bit denser with whole wheat.
- Egg: make a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce per egg for binding, applesauce will add a hint of sweetness.
Pro Tips
1. Let the batter sit for about 10 minutes before you start dipping, the cornmeal needs time to soak up the liquid or else it can be gritty, and trust me the texture gets way better. If it looks too runny add a bit more flour or cornmeal, too thick add a splash of milk, just eyeball it until it coats but doesnt puddle.
2. Chill the skewered hot dogs in the freezer for 10 to 15 minutes, that really helps the batter stick and not slide off. Also lightly score the hot dog surface with a few shallow nicks so the batter has something to grab onto, dont cut too deep or it will split when cooking.
3. Don’t overcrowd the waffle iron and keep it hot between batches, otherwise the batter will absorb more oil and go soggy. Wipe the grid quick with a paper towel and oil it lightly between batches, and place finished corn dogs on a wire rack so they stay crisp.
4. Small flavor hacks that work great: use buttermilk instead of regular milk for a tangier batter, add a teaspoon of smoked paprika or a pinch of cayenne for extra kick, or stir in a little grated cheddar if you want cheesy bits. Theyre optional but they take these from plain to memorable.
Waffle Corn Dogs Recipe
I couldn't resist sharing my Corn Dogs riff that sneaks in an unexpected ingredient and a playful twist on the classic.
8
servings
332
kcal
Equipment: 1. Waffle iron, well greased (set to medium-high heat)
2. Two mixing bowls, one for dry stuff and one for the wet
3. Whisk (or fork) for beating and combining
4. Measuring cups and measuring spoons
5. Wooden skewers or popsicle sticks
6. Tall glass or deep cup for easy dipping the hot dogs
7. Tongs or a heatproof spatula to remove corn dogs from the iron
8. Wire rack to keep finished corn dogs crisp plus paper towels to pat the hot dogs dry
Ingredients
-
8 hot dogs (regular size)
-
8 wooden skewers or popsicle sticks
-
1 cup yellow cornmeal
-
1 cup all-purpose flour
-
2 tablespoons granulated sugar
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1 large egg
-
1 cup whole milk (or buttermilk)
-
2 tablespoons melted butter or 2 tablespoons neutral oil
-
Vegetable oil or nonstick spray for greasing the waffle iron
Directions
- Preheat your waffle iron to medium-high and grease it well with vegetable oil or nonstick spray so the batter wont stick.
- Insert a wooden skewer into each of the 8 hot dogs leaving a good handle, pat them dry with a paper towel and if you got time pop them in the freezer for 10-15 minutes so the batter sticks better.
- In a bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly mixed.
- In another bowl beat 1 large egg with 1 cup whole milk or buttermilk and 2 tablespoons melted butter or neutral oil.
- Pour the wet into the dry, stir until just combined into a thick batter similar to pancake batter; if it seems too thin add a little flour or cornmeal, too thick add a splash of milk.
- Pour batter into a tall glass for easy dipping or keep in the bowl, then dip each skewered hot dog and roll so it gets fully coated, let excess drip off so it wont gush in the iron.
- Place coated hot dogs on the hot greased waffle iron (dont overcrowd), close and cook about 3-5 minutes until golden and cooked through; check and cook a minute more if needed depending on your iron.
- Transfer finished waffle corn dogs to a wire rack to keep crisp while you cook the rest, and re-grease the iron between batches if needed.
- Let rest a minute or two, then serve hot with your favorite mustard or ketchup.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 8
- Calories: 332kcal
- Fat: 18.5g
- Saturated Fat: 7.6g
- Trans Fat: 0.8g
- Polyunsaturated: 3g
- Monounsaturated: 8g
- Cholesterol: 51mg
- Sodium: 892mg
- Potassium: 218mg
- Carbohydrates: 30.5g
- Fiber: 1.9g
- Sugar: 4.8g
- Protein: 10.4g
- Vitamin A: 184IU
- Vitamin C: 0.2mg
- Calcium: 62mg
- Iron: 1mg