Corny Dogs

Oxmoor House
Make your own Corny Dogs, much like those developed for the Texas State Fair in 1943.
10 servings


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3/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons dry mustard
1/2 teaspoon salt
1 cup milk
2 eggs, beaten
10 frankfurters
10 wooden skewers
Vegetable oil
Prepared mustard (optional)
Catsup (optional)


Combine flour, cornmeal, baking powder, mustard, and salt in a medium mixing bowl; stir well. Combine milk and egg in a small mixing bowl; add to dry ingredients, stirring well. Set aside.

Wipe each frankfurter dry, and insert a wooden skewer into one end. Dip frankfurters in batter; fry in deep hot oil (375° to 400°) for 3 minutes or until browned, turning once. Drain well on paper towels. Repeat with remaining frankfurters. Serve with mustard and catsup, if desired.

Created date

February 2010