Corn Dogs (SC Style)

Submitted by Robyn Clark

Corn Dogs (SC Style)

No ratings yet
Cook Time 2 hours
Total Time 2 hours


  • 1/2 cup melted butter
  • 1/4 cup white sugar ( can add 1/2 cup if you want)
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon bicarb soda
  • Pinch salt
  • 1 cup Plain Flour
  • 1 Cup cornflour
  • 1/4 cup creamed corn.
  • 1 packet skinless hotdogs ( I used Dons because they were on special)
  • Melt the butter and whisk through the sugar
  • Add the eggs and whisk.
  • Add the buttermilk ( dissolve the bicarb in the buttermilk) and whisk again.


  • Add all the dry ingredients and mix well until no lumps. Then fold in the creamed corn.
  • Place in your lined SC and arrange 1-2 cm pieces of hotdog into the batter. Stand them up NOT long ways. Tea towel under the lid and cook on High for 1 hour.
  • Remove lid and sprinkle top with grated cheese (optional). Replace lid and cook a further hour on High .
  • Brown top under the grill .
  • Allow to cool slightly and then cut into squares (or any shapes) .
  • Serve with sauce and sit back and watch the Footy.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top