Corn dogs are a concession staple at many sports venues and outdoor festivals and markets. They were reportedly invented by Neil Fletcher in 1942, specifically for that year's Texas State Fair. A corn dog is essentially a hot dog that is dipped in cornmeal batter and deep fried. The result is a breaded outer layer with a juicy hot dog inside.

Though early versions were served as-is, nowadays a corn dog is served on a stick for easy dipping, frying and eating. This stick method was an innovation of Ed Waldmire Jr., who created the Cozy Dog restaurant in 1946, specifically to sell battered, fried hot dogs on a stick. The Springfield, Illinois restaurant still exists to this day, and draws local regulars and fascinated tourists alike.

The Process of Making a Corn Dog

Corn dogs can be made at home, cooked especially well with the help of a home-sized deep fat fryer. The recipe consists of basic ingredients, many of which are common in cornbreads and other bread products. However, frying in a small home fryer is relatively slow and messy if many corn dogs are required, such as in high-traffic festivals.

With the advancement of cooking equipment technology, fryers now can accommodate multiple corn dogs with special utensils for clean, safe frying. Most corn dog makers can hold about a dozen skewered and battered hot dogs. Special clips hold the corn dogs upside down, completely covered in oil for even frying. Corn dog fryers can also accommodate foot-long hot dogs which have increasingly become popular.