Cooking with your kids: Corn Dogs!

Nothing says “kids” and “summer” like corndogs! The little morsels on a stick evoke memories of state fairs and carnivals. You can make a healthier, non-GMO version at home with a bit of help from the kids measuring, mixing and getting the hot dogs ready (let the adults deal with the hot oil frying, though…)

This would make a great meal with some coleslaw, salad or corn-on-the-cob. Ice cream or fresh watermelon for dessert would make this one a real hit with the kids.

Healthier Corn Dogs
Prep time
Cook time
Total time
Recipe type: cooking with kids
Cuisine: American
Serves: 6 dogs
  • Pack of hot dogs, the very best all-beef ones you can find with no nitrates!
  • ¼ cup Bob's Red Mill cornmeal
  • ¼ cup Bob's Red Mill masa harina
  • ½ cup all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 1 egg
  • 1 to 2 tablespoons cornstarch in a shallow dish
  • Oil for frying, such as olive, sunflower or coconut oil.
  • Equipment you'll need:
  • Whisk
  • Tall, narrow cup or jar for dipping dogs into the batter
  • Cast iron Dutch oven or deep skillet for frying, or a deep fryer
  • Popsicle sticks
  1. Mix dry ingredients (except cornstarch) in one bowl. Mix wet ingredients in another bowl and then stir in mixed dry ingredients.
  2. Have the kids push the hot dogs onto the craft sticks and then roll the hot dogs in the cornstarch.
  3. Meantime, have your oil heated to 375°.
  4. Dip the cornstarch-coated dogs into the batter, coat well and then immerse the in the hot oil. Just put the whole thing in there, stick and all.
  5. Remove when batter has fried to a golden brown (not dark brown). Serve on its own or dip in mustard or catchup with each individual bite.