Cheesy Corndogs

by Lisa K. on Mon, December 31, 2018

O Parents! Bask in the joy of kids huddling back to school. But those grumpy little faces need to be fed for recess so make these fun Cheesy Corndogs to perk up their dreaded first day back in class.

Back to school treats

Serves 5 people

Freezing sausages for 5 minutes helps cheese adhere to the sausage

Hold battered corn dogs in hot oil for a few seconds before releasing it so the skin can firm up and doesn’t stick at the bottom.

Foodster's Verdict

Cheesy Corndogs


  • Preparation
  • Total
    10 hotdogs
    10 slices cheese singles
    10 skewers

    1 small can sweetcorn, drained
    1 cup milk
    1 egg
    1 ½ cups flour
    2 tbsp. baking powder
    ¼ tsp. salt
    Pinch of black pepper powder

    Oil for frying

1. Wrap each piece of cheese on every single sausage. Insert skewers into the sausages and freeze them for 5 minutes.

Freezing helps cheese stick to the sausage

2. Blend sweet corn with milk and egg until fine. Pour contents out into a bowl. Add in flour, baking powder, salt and black pepper powder. Mix until well combined and pour into a tall glass.

Batter consistency should be like thick pancake batter

3. Preheat oil to 170˚c. Once oil is hot, dip each hot dog into the batter and fry in hot oil for about 2 - 4 minutes until dark golden brown.

Let it cool down before taking a bite. There is hot melted cheese in there

4. Drain on paper towels and serve with tomato sauce and mustard.

Drizzle it on or dip it in, either way, it tastes really good!