Corn Dogs | Chili Corn Dog Casserole

Hello friends.

Is there a more perfect food than the corn dog?  A hot dog placed on a stick that is covered in batter and deep fried.CornDog

There is much debate on the history of the corn dog.  Who first batter-fried a sausage or hot dog?  Who was the unmitigated genius who added the wooden stick for portability?  These are much debated questions.

Many claim to have invented this culinary masterpiece but all Texans and experts who know what they are talking about all point to the Lone State as the home of the corn dog.

Carl and Neil Fletcher invented the deep-fried corn-battered hot dog in their Dallas kitchen in 1941 and sold it for the first time at the State Fair of Texas in 1942. Since then it’s become a state fair tradition, the Fletcher family reports they sell around 500,000 corny dogs during the fair’s 24-day run each year.

fletcher-logo

I have eaten corn dogs all over the United States and in Canada, where they call them pogos or pogo sticks, but I have never tasted anything like a Fletcher’s Corny Dog.

There are two different styles of corn dogs in Texas.  First, there is the Fletcher’s style where the batter is thin and is fried to a golden brown.  The crust is crunchy and most other corn dogs try to follow this model.  This is the style that most people have tried at local festivals, county and state fairs across America.

As a Texpatriate, I do not get the opportunity to attend the State Fair of Texas each year like I did in my youth but I do get my Fletcher’s fix each April at Texas Motor Speedway where they are sold during the races.  Thank you Eddie Gossage.

The second style is a hot dog dipped and fried in a sweet and thick cornbread batter.  This style is much harder to find.  In my home town of McKinney, a man named Leroy Steffey served a “Jiffy Dog” at his long closed drive-in restaurant. His version fried to a much darker brown and had a consistency more like a cornbread muffin or hush puppy. Currently, you can still find this style of corn dog at a small drive-in chain in West Texas and Oklahoma called Dixie Dog.

I would give $50 for two (2) “Jiffy Dogs” and an order of Mr. Steffey’s onion rings right now.  Steffey’s was my favorite place to go as a kid and it is a shame that it no longer exists.  NOTE:  The onion rings at Ted’s Hot Dogs in Buffalo are a fine substitute.

If you have never tried a corn dog, I have one piece of advice.  Make sure your first corn dog is handmade and freshly fried.  Please don’t eat a frozen corn dog and think it is the real thing.

Rick Perry Eating A Corn Dog

Rick Perry Eating A Corn Dog

Also, the corn dog was made to be slathered in yellow mustard…no ketchup, no mayonnaise, no ranch dressing and no Grey Poupon.  Period.

Over the years, I have tried to make my own corn dogs but have failed miserably.  It is something I just have not been able to do and have I just stopped trying but recently came across a dish that adds a twist to the corn dog that others might enjoy.

This dish is not for the meek and is possibly one of the most unhealthy recipes I have ever made but it has minimal ingredients and is every easy to make.  It is a great way to use leftover grilled hot dogs and/or Ranger Chili.

NOTE:  There are two outstanding brands of hot dogs available in Western New York.  Sahlen’s in Buffalo and Hofmann’s from Syracuse.  You cannot go wrong with either.

Chili Corn Dog Casserole

  • 1  8 ½ Ounce Package Mexican corn mix

  • 1  Package Hot Dogs (cut into bite-size pieces)

  • 1  Can Chili or 16 Ounces of Ranger Chili

  • 2  Tablespoons brown sugar

  • ½  Teaspoon Garlic Powder

  • ½  Teaspoon Chili Powder

  • ½  Teaspoon Cumin

  • 1  Cup Shredded Cheddar Cheese

Prepare corn bread batter according to package directions. Spread batter into a greased 8-in. square baking dish and set aside.

In a large skillet, saute hot dogs until lightly browned. Stir in the chili, brown sugar, garlic powder, chili powder, cumin and ½ cup cheese.  Spoon over corn bread batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for five  minutes.

Hope you enjoy this great Texas dish.

CFB ON THE AIR:  Every Monday night, That Dang Ol’ Show features a live CFB segment.  If you are in West Texas, you can listen in on the 2013 Texas Country Station of the Year, KJDL The Red Dirt Rebel 105.3 FM.  Everyone else can listen live on the internet…just click HERE to be part of radio history.

Liverpool FCFYI:  Also just is case you have not checked the Barclay’s Premier League table recently, Liverpool is second with 59 points.  You are welcome and YNWA.

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Posted on March 9, 2014, in Buffalo, Chicken Fried Buffalo, Comfort Food, Liverpool FC, Recipes, Texas Food, Texpatriate, Uncategorized and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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