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This is one of those things about Texas that I love - Corn Dogs!  (aka - Corny Dogs.)

Texans enjoy their traditions – and nothing is quite as traditional as a corny dog at the State Fair of Texas. The Fletcher brothers, Neil and Carl, had no way of knowing the phenomenon that they were “cookin’” up back in 1942 and selling for a mere 15 cents. In an attempt to break into the food concession business they created the ultimate in fair food – sweetened corn-battered hot dogs on a stick, dipped in oil heated to 365 degrees and fried to perfection.

The Fletcher family continues to serve up these delectable treats each year at the State Fair of Texas. Operating out of six locations throughout the grounds, the family sells more than 500,000 corny dogs during each 24-day event. (That’s alot of corn dog goodness going on!)

So, what do you think about corny dogs?  Take the poll;

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Corny Dogs Recipe

• 8 hot dogs
• 1 cup yellow cornmeal (not stone-ground)
• 1 cup all-purpose flour
• 4 teaspoons baking soda
• 3/4 teaspoon salt
• 1/4 cup sugar
• 2 eggs
• 1 cup milk
• peanut oil for deep frying
• Wooden skewers or Popsicle sticks
• Yellow mustard for dipping

Boil the franks for a few minutes. Remove from water and drain.

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

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