[6] German immigrants in Texas, who were sausage-makers finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later.

[7] A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part:[8][9] I have discovered that articles of food such, for instance, as wieners, boiled ham, hard boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of about 390 °F [200 °C], the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment.A "Krusty Korn Dog" baker machine appeared in the 1926 Albert Pick-Barth wholesale catalog of hotel and restaurant supplies.

Carl and Neil Fletcher lay such a claim, having introduced their "Corny Dogs" at the State Fair of Texas sometime between 1938 and 1942.

[13] Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach in Santa Monica, California.

Corn dogs can also be found at almost any supermarket and convenience store in North America as frozen foods as well as served hot and ready to eat.

Pre-made frozen corn dogs can also be heated in a microwave oven, but the cornbread coating will lack texture.

[23] In Argentina, a panchuker (or panchuque, pancho chino) is a hot snack that can be bought near some train stations and in some places of heavy pedestrian transit.

A panchuker consists of a sausage covered with a waffle-like pastry, and has a stick in it (like a corn dog) so that it can be easily consumed.

Generally, panchukers are offered as a low-price fast food and can only be seen at certain places of the inner country—like the cities of La Plata, Villa Albertina, and Cipoletti —and, in Buenos Aires, they can be found in Barrio Chino and Belgrano.

In eastern regions of Hokkaido, a variant with granulated sugar instead of usual ketchup topping is called "French dog" (フレンチドッグ).

[30] A New Zealand Hot Dog is invariably a deep-fried battered saveloy or pre-cooked sausage on a stick that is then usually dipped in tomato sauce (ketchup).

The saveloy or sausage used is thicker than a frankfurter, and is coated in a thinner batter layer than American corn dogs.

[33] National Corndog Day is a celebration of the corn dog, tater tots, and American beer that occurs on the first Saturday of March Madness every year.