These Cheesy Corn Dogs are absolutely delicious! Crispy and golden on the outside, perfectly seasoned in the middle, with juicy sausage and melty mozzarella cheese inside. They’re easy to make at home and are perfect for a fun snack, party appetizer, family dinner, or weekend treat.
The combination of the slightly sweet cornmeal batter, savory sausage, and stretchy melted cheese makes every bite irresistible. Serve them hot with ketchup, mustard, mayonnaise, or your favorite dipping sauce for the ultimate homemade corn dog experience!
🛒 Ingredients
For the Corn Dog Batter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil
For the Filling
- 6 hot dogs or sausages
- 250–300 g mozzarella cheese
- 6 wooden skewers
For Coating
- 2 tablespoons all-purpose flour, for dusting
For Serving
- Ketchup
- Mustard
- Mayonnaise
- Cheese sauce
- Spicy sauce, optional
👩🍳 How to Make Cheesy Corn Dogs
1. Prepare the Sausages
Start by preparing your hot dogs or sausages.
If they are long, cut them in half so they are easier to handle and fit nicely onto the skewers.
Pat them dry with paper towels. Removing excess moisture helps the batter stick properly.
2. Prepare the Mozzarella
Cut the mozzarella into thick strips or pieces approximately the same length as the sausage.
You want enough cheese to create a delicious melted center without making the skewers too difficult to coat.
For the best result, use mozzarella that melts well.
3. Assemble the Skewers
Take a wooden skewer and carefully thread a piece of sausage onto it.
Add a thick piece of mozzarella alongside or alternating with the sausage.
Repeat with the remaining sausages and cheese.
Try to keep the filling relatively straight and compact so it can be completely covered with batter.
Place the prepared skewers on a plate.
🥣 4. Make the Cornmeal Batter
In a large mixing bowl, combine:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Whisk the dry ingredients together until evenly combined.
In a separate bowl, whisk together the egg, milk, and melted butter or vegetable oil.
Pour the wet ingredients into the dry ingredients.
Mix until everything is combined and you have a thick, smooth batter.
The consistency is important. It should be thick enough to cling to the sausage and cheese rather than running straight off.
If your batter is too thin, add a little more flour. If it is too thick, add a small splash of milk.
🌽 5. Prepare the Skewers for Coating
Lightly dust each sausage-and-cheese skewer with the 2 tablespoons of flour.
Turn the skewer so that the flour covers the surface lightly.
Shake off the excess.
This simple step helps the batter grip the sausage and cheese much better.
🥣 6. Coat the Corn Dogs
For easier coating, transfer the batter into a tall glass or narrow container.
This makes it much easier to completely cover the skewers.
Insert one skewer into the batter and rotate it slowly until the entire sausage-and-cheese filling is covered.
Lift it carefully and allow the excess batter to drip back into the container.
Make sure there are no large uncovered areas.
Repeat with the remaining skewers.
🔥 7. Heat the Oil
Pour enough vegetable oil into a deep, heavy-bottomed pot to completely submerge the corn dogs.
Heat the oil to approximately 350°F / 175°C.
If you don’t have a thermometer, you can test the oil by dropping a tiny amount of batter into it. It should immediately begin bubbling and rise toward the surface without burning quickly.
Avoid overheating the oil because the outside can brown too quickly while the batter remains undercooked.
🍳 8. Fry the Corn Dogs
Carefully place the battered corn dogs into the hot oil.
Fry them in small batches. Avoid overcrowding the pot because adding too many at once can cause the oil temperature to drop.
Cook until the outside becomes beautifully golden brown and crispy.
Turn them gently if necessary so they brown evenly on all sides.
Once golden and crisp, carefully remove them from the oil.
🧻 9. Drain
Place the freshly fried corn dogs on a wire rack or paper towels.
Allow the excess oil to drain for a few moments.
A wire rack is especially useful because it allows air to circulate underneath and helps prevent the crispy coating from becoming soggy.
🧀 10. Serve While Hot
Cheesy corn dogs are best served immediately while the mozzarella is warm and stretchy.
Drizzle or dip them in your favorite sauces.
Try:
🍅 Ketchup
🌼 Yellow mustard
🥛 Mayonnaise
🧀 Cheese sauce
🌶️ Spicy mayo
🍯 Honey mustard
For an extra fun presentation, sprinkle a little chopped parsley or finely grated cheese over the top.
