Corn Dogs - Recipes, History, Trivia
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Corn Dog - History of the Dish


Long associated with fairs, the corn dog's origins probably go back at least as far as the 1920s. Wikipedia cites a patent applied for in 1927, which basically describes the corn dog. There are many rival claimants to the title of inventor of the corn dog: George and Vera Boyington started selling their Pronto Pups in 1941 in Portland, Oregon; brothers Neil and Carl Fletcher came up with their Corny Dog at the Texas State Fair in 1942; Dave Barham, proprietor of Santa Monica, California's Hot Dog On a Stick, started selling the tasty treats in 1946; Ed Waldmire, owner of the Cozy Dog Drive-in in Springfield, Illinois claimed to have invented the dish in 1949 - the state of Illinois even having a poster saluting "the Birthplace of the Corn Dog." Local and regional bragging rights aside, it's obvious that this dish goes back a long way. In any case, there's nothing like going to a fair or amusement park, and enjoying a delicious corn dog.

Links to Some Corn Dog Sites

  1. Pronto Pup - originating in Portland, OR

  2. Fletcher's Corny Dogs - from the Texas State Fair in Dallas, TX

  3. Hot Dog On A Stick - started at the pier, Santa Monica, CA

  4. Cozy Dog Drive In - in Springfield, IL



Recipes


  1. Corn Puppies

    Printable version of recipe

    Frozen, packaged, corn dogs for home consumption are okay in a pinch, but why not whip up a batch from scratch! Here is a recipe by Andria Scott Hurst from Southern Living (June 1997).
    - - - - -

    1 cup yellow cornmeal
    1/2 cup all-purpose flour
    1 1/2 tsp baking powder
    2 tsp sugar
    1 tsp salt
    1/2 tsp dry mustard
    1/4 tsp pepper
    1/2 cup diced onion
    1 large egg, beaten
    3/4 cup milk
    10 hot dogs
    Vegetable oil
    Ketchup
    Mustard

    Combine first 8 ingredients in a large bowl; make a well in the center. Combine egg and milk; add to corn-meal mixture, stirring just until dry indgredients are moistened.

    Insert a 6-inch wooden skewer in 1 end of each hot dog, leaving a 2- to 3-inch handle. Dip each into batter, coating completely.

    Pour oil to a depth of 4 to 5 inches into a large heavy saucepan; heat to 375°. Fry hot dogs 2 to 3 minutes or until browned. Drain on paper towels; serve with ketchup and mustard.

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