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Campfire Corn Dogs

Chef Kieron Hales | September 1, 2020

Are you planning any family camping trips this summer? Our friend Chef Kieron Hales of Cornman Farms shared this easy, delicious, and unique camping recipe with us that you can make over the fire.

Prep Time
5 minutes
Cook Time
15 minutes
Cook it With Our
Campfire Corn Dogs Recipe


  • pack of hot dogs of your choice
  • Cornman Farms dry pancake mix
  • 1¼ cup (plus 1 cup) all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons malted milk powder, optional
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • ½ stick unsalted butter
  • 4 tablespoons cornmeal
  • ½ teaspoon onion powder, optional
  • ½ teaspoon garlic powder, optional
  • 1½ quarts of peanut or grapeseed oil (or bacon fat if you want to really up your game!)


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

Kieron is a world-class chef whose career began in England at the age of 13 when he was accepted into the Royal Academy of Culinary Arts. Kieron has traveled the globe having lived and cooked in 27 different countries. His posts have included the three star Dal Pescatore in Italy and famous Paul Bocuse in France, as well as cooking for the British Royal family and three U.S. Presidents. In 2008, Kieron emigrated to the States to join Zingerman’s and pursue his entrepreneurial aspirations. After a few years as Executive Chef at Zingerman’s Roadhouse, he penned a vision and opened Zingerman's Cornman Farms, an award-winning event venue and working farm in Dexter, Michigan that specializes in weddings, private dining and corporate events with a focus on farm-to-table dining.

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