INGREDIENTS:

12 hot dogs, skinless (whatever flavor you like)

1/3 cup corn meal

1 tablespoon dry mustard

1/2 teaspoon salt

1/2 cup milk

cooking oil

1/2 cup flour

1 tablespoon sugar

1 teaspoon baking powder

1 tablespoon shortening

1 egg

DIRECTIONS:

Sift together dry ingredients.

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

For dipping the dogs, pour batter into tall glass or spread in shallow pan.

Add sticks, making a handle, or hold dogs with tongs.

Coat dogs with batter.

Drop battered-dogs into hot oil, cooking until golden on all sides.

Drain, serve hot with mustard or honey.