Homemade Sourdough Corn Dogs 

These Sourdough Corn Dogs (by McKenna Pulda bring together the nostalgia of classic fair‑style corn dogs with the tangy goodness of sourdough discard. Ready in just about 25 minutes, you mix up a honey‑sweetened cornmeal batter using sourdough discard—no buttermilk needed. Each hot dog gets dipped in batter, fried to a golden crisp, and served piping hot. Perfectly crispy yet tender inside, they freeze and reheat beautifully, making them a beloved, crowd‑pleasing treat any night of the week. 

Ingredients

• 12 hot dogs
  
  

• 290 g (1⅔ cups) fine yellow cornmeal
  
  

• 175 g (1¼ cups) all-purpose flour
  
  

• 50 g (¼ cup) sugar
  
  

• 14 g (1 Tbsp) baking powder
  
  

• 1 g (¼ tsp) salt
  
  

• 1 large egg, beaten
  
  

• 360 g (1½ cups) milk
  
  

• 140 g (heaping ½ cup) sourdough discard (unfed, under 2 weeks old)
  
  

• 14 g (1 Tbsp) unsalted butter, melted
  
  

• 24 g (1 Tbsp) honey
  
  

• Neutral frying oil (vegetable, canola, peanut, etc.)
  
  

Directions

1. Pour about 2 inches of neutral oil into a large pot or Dutch oven. Heat to 350 °F (175 °C).
   
   

2. Dry the hot dogs, insert wooden sticks into each.
   
   

3. In one large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. Set aside.

4. In another bowl, whisk together sourdough discard, milk, honey, melted butter, and beaten egg until smooth.
   
   

5. Combine wet into dry ingredients; stir until just incorporated (some lumps okay). Avoid overmixing.
   
   

6. Pour batter into a tall glass. Dip each hot dog, letting excess drip off for 5 sec, then place top at an angle into oil for a few secs before fully submerging to prevent sticking.
   
   

7. Fry for 2–3 minutes, turning to cook evenly until deep golden brown. Remove with tongs onto a wire rack.

8. Serve immediately with ketchup, mustard, or your favorite sauces.
   
   

9. To store: Refrigerate in an airtight container up to 5 days. Reheat in a 300 °F oven for 10 min or microwave 30 sec. To freeze: cool, bag, freeze up to 2 months. Reheat frozen corndogs in oven for ~15 min or microwave for 60 sec.
   
   

Nutrients (approximate per corn dog)

• Calories: ~250–300 kcal
  
  

• Fat: ~10–15 g
  
  

• Carbs: ~25–30 g (includes sugar, cornmeal, flour)
  
  

• Protein: ~6–8 g