A delicious all-beef (you hope) frankfurter, on a stick, coated with cornbread batter and deep-fried … what's not to love?

2/3 cup yellow cornmeal
1 cup flour
1½ teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
¾ cup milk
1 pound hot dogs (boil first)

 Tom McClellan suggests you add about 1 Tbs. of sugar to the batch if there is none in the recipe.
Just a little secret that he uses.
It will scorch a bit and give you a nice golden color as well add a little sweetness.


Combine the dry ingredients. Combine the egg and oil with the milk. Add to the dry ingredients and mix well. Insert wooden skewers into the sausages. Cover the wieners with the cornmeal mixture and fry in deep fat heated to 375°-385° until golden brown.

Serve with mustard or chili sauce. 

Reprinted here with permission of Wayne Keyser From the CDRom "On the Midway"

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