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Corn Dogs


12 franks, skinless
1/3 c Corn Meal
1 tsp. Dry Mustard
1/2 tsp. Salt
1/2 c Milk
Cooking Oil
1/2 c Flour
1 tb Sugar
1 tsp. Baking Powder
1 tb Shortening
1 Egg


Sift together dry ingredients. Cut in shortening. Combine milk and eggs, beating slightly. Pour into flour mixture. Stir until smooth.

For dipping franks, pour batter into tall glass or spread in shallow pan. Add sticks, making a handle, or hold franks with tongs.

Coat franks with batter. Drop battered franks into hot oil, cooking until golden on all sides. Drain, serve hot with mustard.

Yields 12 corn dogs.

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