I love a good corn dog. The second recipe, Virginia Corn Dogs, has instructions for both deep frying, and to roast over a fire at a picnic! It’s a smidge on the warm side to be building a fire outside, but this would be a fun thing for the family to do in the fall.

CALIFORNIA BEACH STAND CORN DOGS

Serves 10

1 C flour
2 Tbsp sugar
1 ½ tsp baking powder
1 tsp salt
2/3 C corn meal
2 Tbsp shortening
1 egg, beaten lightly
¾ C milk
Wooden skewers
1 lb frankfurters
Oil for deep frying
Catsup or chili sauce
Prepared mustard

Sift together flour, sugar, baking powder, and salt, stir in cornmeal, and cut in shortening until mixture resembles coarse meal. Mix together egg and milk and stir into cornmeal mixture until blended. Heat oil in deep fryer to 375˚. Insert wooden skewer into end of each frankfurter, coat frankfurter evenly with batter, and fry in hot oil until brown. Drain on paper towels and serve with catsup and mustard.

“Note: if plain corn meal and flour are used, add 2 tablespoons baking powder and 1 teaspoon salt to dry ingredients.”—Cookery, the Tried and True, by “Grannie Lu”

“I store batter in a covered dish if I do not use all of the batter. I use short skewers stuck into corn dog after cooking. Easier eating.”

VIRGINIA CORN DOGS

1 C self-rising corn meal
1 C self-rising flour
2 Tbsp sugar, if desired
1 lb wieners
1 egg beaten slightly
1 C sweet milk
2 Tbsp melted fat

Combine corn meal, flour, and sugar (if using). Beat egg slightly, add milk, and stir into dry ingredients. Add melted fat and mix batter just until smooth.

FOR DEEP FAT-FRYING

Dip wieners in batter, holding with a kitchen fork or skewer, drain excess batter over bowl, and fry at 375˚ in wire basket (if available) until golden brown, about 3 minutes. Drain on absorbent paper. Serve piping hot.

FOR PICNICS

“Prepare the batter at home and take it in a tightly covered quart jar. On the picnic spot, let your fire settle into a glowing bed of hot coals. Skewer each wiener on a freshly cut stick or toasting fork. Dip in batter, drain excess batter in jar, and roast over coals, rotating continuously until corn jacket is brown and crusty.”