Summer and corn dogs just belong together—like winter and hot cider. There’s something irresistible about a corn dog: the fun of food on a stick, the savory snap of a hot dog, the sweet hint of honey in a crisp cornbread crust, and the memories of fairs, carnivals, and hot summer nights. For me, saying “corn dog” is enough to make my mouth water.
Living far from fairs, I don’t often get the carnival version, and frozen box mixes with overly sweet batter won’t do. So I make my own: Corn Dog Bread. It’s the easiest, tastiest way to get that corn dog flavor without the stick. I like to add a few personal touches—stoneground cornmeal, candied jalapeños, and chopped onions—but if you want the most authentic, straightforward corn-dog-taste-in-a-pan, use regular yellow cornmeal and skip the jalapeños and onions. Either way, it’s delicious.
This recipe is kid-friendly and portable: cut into squares, it tucks into lunch bags, picnic baskets, or goes perfectly with a front-porch breeze. Swap hot dogs for vegetarian dogs and you have an easy meatless main. For a classic summer meal, serve slices of Corn Dog Bread with barbecue beans and coleslaw.
Corn Dog Bread
Scroll to the bottom for a quick-print version of the recipe.
Ingredients:
- 1 cup (4.25 ounces) all-purpose flour
- 3 cups stoneground cornmeal (15 ounces). You can use regular yellow cornmeal—don’t use self-rising cornmeal.
- 1-1/2 teaspoons baking soda
- 4 teaspoons baking powder
- 3 tablespoons honey
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon granulated garlic (garlic powder)
- 1/4 teaspoon granulated onion (onion powder)
- 4 eggs, beaten
- 6 tablespoons melted butter
- 2-1/2 cups buttermilk
- 8 hot dogs, sliced into 1/4-inch rounds (leftovers or fresh both work)
Optional, but tasty:
- 1/2 cooking onion, peeled and finely chopped
- 2 tablespoons candied jalapeños or pickled jalapeño rings, or 1 fresh jalapeño sliced thin
Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish and set aside.
In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, cayenne, garlic powder, and onion powder. In a separate bowl or a large liquid measuring cup, whisk the eggs with the melted butter, honey, and buttermilk. Pour the wet mixture into the dry ingredients and stir gently until the batter mostly comes together but still has a few small lumps—don’t overmix.
Fold the sliced hot dogs and chopped onion (if using) into the batter just until combined. Scrape the batter into the prepared baking dish and smooth the top. If you like, arrange jalapeño rings across the top. Bake for about 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the Corn Dog Bread cool slightly, then slice into squares. Serve warm or at room temperature with mustard, ketchup, hot sauce, or your favorite condiments.
Notes: A toothpick or cake tester inserted into the center should come out clean when the bread is done.
Corn Dog Bread
Rebecca Lindamood
Everything you love about corn dogs—minus the stick. The taste of summer, fairs, and carefree days.
Ingredients
- 1 cup all-purpose flour (4.25 ounces)
- 3 cups stoneground cornmeal (15 ounces)
- 1-1/2 teaspoons baking soda
- 4 teaspoons baking powder
- 3 tablespoons honey
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 eggs, beaten
- 6 tablespoons melted butter
- 2-1/2 cups buttermilk
- 8 hot dogs, sliced into 1/4-inch rounds
- Optional: 1/2 cooking onion, finely chopped; 2 tablespoons candied or pickled jalapeños or 1 fresh jalapeño, thinly sliced
Instructions
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
- Whisk together flour, cornmeal, baking soda, baking powder, salt, and seasonings in a large bowl.
- In a separate bowl, whisk eggs with melted butter, honey, and buttermilk. Pour into the dry ingredients and stir lightly until mostly combined with small lumps remaining.
- Gently fold in the hot dog rounds and chopped onion, if using. Transfer batter to the prepared dish and smooth the top. Arrange jalapeño rings on top if desired.
- Bake 30 minutes, until golden and a toothpick comes out clean. Cool slightly, then cut into squares.
Serving suggestion
Serve warm or at room temperature with mustard, ketchup, or hot sauce. Pair with barbecue beans and coleslaw for a classic summer plate.
Nutritional information is an estimate; calculate using your ingredients if needed.