These corn dogs are wrapped in cornmeal batter and deep fried. Use standard size hot dogs, cocktail wieners, or lit'l smokies smoked sausages for this recipe. It's unclear when the very first corn dog was created, but there was a patent granted on a deep-frying appliance for dipping, cooking and holding wieners and other foods. There is also mention of a krusty korn dog baker in a 1929 restaurant and hotel supply catalog. Neil and carl fletcher of dallas, texas sold "Fletcher's original state fair corny dog" From a stand at the state fair of texas. According to a 1983 new york times article, the brothers had heard of a someone using a mold to put actual cornbread around a wiener, but it was a slow process, taking 20 minutes to cook. That's when they worked on and perfected a cornmeal batter. Their creation took about 60 tries to get it "Right, " And they made many improvements over the course of 12 years. According to mr. Fletcher, the "Secret" Batter is made with cornmeal, flour, leavening agents, ice water, salt, sugar, and 6 other ingredients. Our version is made with equal parts cornmeal and flour, some sugar, eggs, milk, and seasonings.
