Easy Delicious Cornbread & Corn Dog Recipe

Discover an easy, delicious cornbread recipe perfect for any meal, from chili to beans. Plus, learn how to make homemade corn dogs with a simple, flavorful batter. A family favorite that’s both fun and tasty!

🍞 Cornbread Recipe 🧈

Your entire family will love this easy-to-make recipe! Enjoy it with a bowl of your favorite beans (I prefer butterbeans), chili, or pot roast. You can even crumble it into a bowl with milk, eating it like cereal — in Arkansas, we call this Sweet Milk and Cornbread.

You can also use this cornbread recipe for Corn Dogs — just adjust the milk for a thicker batter. (See the recipe below for corn dogs!)

🍞 Cornbread Ingredients:

• 2 cups flour
• 1 cup cornmeal
• 1 cup sugar
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• ½ cup (8 tablespoons) butter, melted
• ½ cup vegetable or corn oil
• 1 ¼ cups whole or 2% milk
• 3 large eggs

📝 Preparation Instructions:

1️⃣ Preheat: Preheat your oven to 350°F (175°C).

2️⃣ Dry Mix: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and salt.

3️⃣ Wet Mix: In a medium bowl, mix together the oil, butter, milk, and eggs.

4️⃣ Combine: Add the wet ingredients to the dry ingredients and mix well.

5️⃣ Prepare the Pan: Lightly grease a 9×13 inch glass or metal baking pan.

6️⃣ Transfer the Batter: Once your oven reaches 350°F, pour the batter into the prepared pan.

🔴 Baking Instructions:

• Bake in the middle of the oven for 35-45 minutes, or until golden on top. To test, insert a fork into the center — if it comes out clean (with just a few crumbs), it’s done.
• Let cool for about 15 minutes before cutting and serving. For extra flavor, serve with butter and honey.

💡 Storing:

• Cut into approximately 2-inch squares and store in an airtight container or zip bag.
• Room temperature: up to 3 days
• Refrigerator: up to 1 week

🥄 Substitutions:

• If you’re lactose intolerant, substitute the milk with lactose-free milk or even a 12 oz can of Sprite — believe it or not, it works and tastes delicious!

⚡ Baking Tip:

• Do not overbake the cornbread. You want it moist like a well-baked cake. Make sure the center is fully cooked, but the texture should remain soft and light.

🌭 Corn Dogs Recipe 🌟

For the best corn dogs ever, use half the ingredients of the cornbread recipe above and less milk (about ½ to ¾ cup). This will give you a thicker batter that sticks to the hot dog perfectly!

🌭 Corn Dog Prep and Cooking Steps:

1. Heat oil in a deep pot on high until it’s hot, then reduce heat to medium-high.
2. Make the Corn Dog Batter: Use the adjusted cornbread batter (less milk for thickness).
3. Insert a wooden skewer stick into each hot dog. Pat dry each hot dog with a paper towel to help the batter stick better.
4. Pour the batter into a tall cup for easy dipping.
5. Dip the hot dog (one at a time) into the batter, ensuring it’s fully coated. Then, gently place the hot dog into the hot oil.
6. Fry until the corn dogs are golden brown and crispy. Place them on paper towels to cool.
7. Serve with mustard and ketchup!

🌟 Notes:

• Wooden corn dog skewer sticks are available at most grocery stores, Amazon, or Walmart.
• You can also freeze the corn dogs after they cool to room temperature. Store them in a zip bag and reheat in the microwave for a quick snack later!

Let me know how it turns out — I love hearing feedback, especially when they make a great snack for chatting online! Enjoy, and God bless! 🙏 @pastor

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