Uploaded March 2020 | Updated September 2026, 3 weeks ago
World’s Best Corn Dogs
(For a 10” Deep Camp Oven)
Ingredients:
1¼ cups yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground nutmeg
2 eggs
1 ½ cups buttermilk
2 tbsp. melted butter
1 tbsp. honey
beef franks or cooked smoked polish sausage (I use Taylor’s Smoked Polish Sausage)
3-4 qts. sunflower oil or peanut oil
sliced bacon (optional item #1)
shredded cheddar cheese (optional item #2)
Directions:
1. Add oil to camp oven and preheat oil to 350° F.
2.In a medium size bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and nutmeg, set aside.
3.In a small size bowl, beat two eggs, whisk together the buttermilk, butter and honey. Mix these wet ingredients with the dry ingredients until slightly lumpy, don’t over mix. Transfer the batter mixture into a tall glass or tall tumbler.
4. Insert a wooden corn dog stick into the dog or sausage (I remove the casing on the Taylor’s) and dip into the tall vessel of your choice and place into the hot oil for about 3 minutes. The corn dog will be ready when the
exterior is golden brown. Serve with yellow mustard. Enjoy!!!
Optional item #1 (Bacon wrapped)
Spiral wrap bacon up and around skewered dog or sausage, secured with round toothpicks at each end of the bacon. Leave the toothpick exposed for easy removal after cooking. Cook the bacon in the hot oil prior to dipping into the batter, to ensure the bacon is cooked. Cook the bacon wrapped, battered dog or sausage for about 3 additional minutes.
Optional Item #2 (Bacon wrapped cheese infused)
Arrange the shredded cheese on a flat surface and roll a freshly hot cooked bacon wrapped dog or sausage, prior to battering, over the cheese. The cheese will begin to melt and adhere to the hot bacon. Once the cheese is attached, dip the concoction into the batter and cook in the hot oil for about 3 additional minutes.
Enjoy-Enjoy-Enjoy!!!
World’s Best Corn Dogs
(For a 10” Deep Camp Oven)
Ingredients:
1¼ cups yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground nutmeg
2 eggs
1 ½ cups buttermilk
2 tbsp. melted butter
1 tbsp. honey
beef franks or cooked smoked polish sausage (I use Taylor’s Smoked Polish Sausage)
3-4 qts. sunflower oil or peanut oil
sliced bacon (optional item #1)
shredded cheddar cheese (optional item #2)
Directions:
1. Add oil to camp oven and preheat oil to 350° F.
2.In a medium size bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and nutmeg, set aside.
3.In a small size bowl, beat two eggs, whisk together the buttermilk, butter and honey. Mix these wet ingredients with the dry ingredients until slightly lumpy, don’t over mix. Transfer the batter mixture into a tall glass or tall tumbler.
4. Insert a wooden corn dog stick into the dog or sausage (I remove the casing on the Taylor’s) and dip into the tall vessel of your choice and place into the hot oil for about 3 minutes. The corn dog will be ready when the
exterior is golden brown. Serve with yellow mustard. Enjoy!!!
Optional item #1 (Bacon wrapped)
Spiral wrap bacon up and around skewered dog or sausage, secured with round toothpicks at each end of the bacon. Leave the toothpick exposed for easy removal after cooking. Cook the bacon in the hot oil prior to dipping into the batter, to ensure the bacon is cooked. Cook the bacon wrapped, battered dog or sausage for about 3 additional minutes.
Optional Item #2 (Bacon wrapped cheese infused)
Arrange the shredded cheese on a flat surface and roll a freshly hot cooked bacon wrapped dog or sausage, prior to battering, over the cheese. The cheese will begin to melt and adhere to the hot bacon. Once the cheese is attached, dip the concoction into the batter and cook in the hot oil for about 3 additional minutes.
Enjoy-Enjoy-Enjoy!!!
