Corn Dogs
This cornbread batter gets an extra kick from cayenne pepper and a slurp of buttermilk. Penny De Los Santos

Deep-fried, hand-held, and delicious with a smear of mustard, corn dogs are quintessential summertime fair food. This version boasts a flavorful batter spiked with cayenne and flavored with tangy buttermilk. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern’s story Fair and Square.

Yield: serves 8


  • 1 cup flour
  • 23 cup yellow cornmeal
  • 2 tbsp. sugar
  • 1 tsp. baking powder
  • 14 tsp. baking soda
  • 14 tsp. dry mustard
  • 14 tsp. cayenne
  • 1 tsp. kosher salt
  • 34 cup milk
  • 14 cup buttermilk
  • 1 egg, lightly beaten
  • Canola oil, for frying
  • 8 6″ hot dogs
  • Prepared yellow mustard, for serving


  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2″ into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.