Corn dogs in pan over fire

Are you planning any family camping trips this summer? Chef Kieron is sharing an easy, delicious, and unique camping recipe that you can make over the fire. (Tip: you can use our signature Cornman Farms pancake mix to make this recipe truly great!)

Corn Dog Recipe Corn Dog Recipe


  • Cast iron saute pan
  • Cast iron loaf pan
  • Fire stand
  • 2 wide mouth ball jars or small mixing bowls
  • 6 inch skewers
  • Tongs
  • Paper towel


  • Pack of hot dogs of your choice
  • Cornman Farms pancake mix (or another dry pancake mix of your choice)
  • 1 cup (240g) milk
  • 2 (108g) large eggs
  • ½ stick (60g) unsalted butter
  • 4 tablespoons (40g) cornmeal
  • ½ teaspoon (1g) onion powder (optional)
  • ½ teaspoon (1g) garlic powder (optional)
  • 1 ½ quarts of peanut or grapeseed oil (or bacon fat if you want to really up your game!)
  • 1 cup (120g) all purpose flour



  1. Whisk together milk and eggs. (We recommend using a wide mouth quart ball jar.)
  2. Gradually add dry mix, keep whisking until batter comes together.
  3. Add cornmeal and if you want a little extra flavor, onion and garlic powder. (Be sure not to overmix.)
  4. Melt butter in a sauté pan, then pour slowly into the batter and stir gently to incorporate.
  5. Fill a loaf pan with frying oil leaving 2 inches of space at the top.
  6. Heat frying oil to approximately 350F.
  7. In another wide mouth ball jar or mixing bowl, add 1 cup (120g) of flour.
  8. Cut your hot dogs in half and skewer on the cut side, pushing ¾ of the way in.
  9. Coat skewered hot dog in flour and coat fully.
  10. Shake of excess flour and dip in the batter until fully covered.
  11. Pull up slowly; allow it to drip for 5 seconds to remove excess batter.
  12. Dip into the hot oil half way and count to 5 seconds. Then, gently lower the rest of the corn dog into the oil.
  13. Fry for 2 minutes each side.
  14. Remove form oil with tongs and place on a paper towel to cool.
  15. Serve with condiments of your choice!

Chef's Tip

Want to make sure you’re using the perfect frying potatoes? Use a brine test! First, dissolve 90g of salt into each 1 kg of water and drop your potatoes in. Good frying potatoes should sink in this weak brine. (Those that float are too wet.) Now dissolve 120g of salt into 1 kg of water. Good frying potatoes should float in this strong brine. (Those that sink are too dry.)