Corny Dogs

In honor of the State Fair of Texas David and I decided to try and duplicate Fletcher's legendary Corny Dog.  We bought our frankfurters at Kubys to ensure good quality.  Although our version didn't win any beauty contests, the taste could easily rival our favorite corny dog producer.  With this recipe, you can create your own legend.


8 frankfurters
2/3 cup yellow cornmeal
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 teaspoons canola oil
3/4 cup milk
Shortening or peanut oil for deep frying
Wooden skewers (soaked in water for at least 30 minutes)
Yellow mustard for dipping
Boil the franks for a few minutes. Remove from water and drain.

Combine the dry ingredients. Combine the egg, oil and milk. Add to the dry ingredients, mixing well.

Insert the skewers to within 1/2 inch of the top of each frank. Coat each frank evenly with cornmeal mixture. Deep fry, a few at a time, in hot shortening or oil for 3 to 5 minutes or until golden brown. Serve with lots of yellow mustard.