1963 recipe for Corndogs. Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Luckily, corndogs are actually super easy to make at home.
You can cook 1963 recipe for Corndogs using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of 1963 recipe for Corndogs
- Prepare 1-1/2 pound of hotdogs.
- Prepare 2 cup of Kellogg Corn Flakes.
- It’s 1/2 cup of Heinz Tomato Ketchup.
- It’s to taste of honey mustard.
- You need to taste of yellow prepared mustard.
- Prepare to taste of brown mustard.
I was so happy when I first found a recipe for corndogs, because I like them so much. The Internet wasn't even around yet either. Also you'll find recipes at the bottom of the page for making Onion Rings, along with my favorite batter recipe for Deep Fried Vegetables. The corndog I wanted to make was more specific to Michigan than the frozen corndogs most grocers carry.
1963 recipe for Corndogs instructions
Preheat oven 350 degrees Fahrenheit.
Lightly score the hotdogs in a spiral from end to end.
Crush the cornflakes.
Coat each hotdog in ketchup.
Then coat the hotdogs with cornflakes.
Bake in oven for 15-20 minutes.
Use the 3 mustard sauces for dipping.
Serve I hope you enjoy!.
I wanted to use locally-available ingredients of Looking through some corndog batter recipes online, I found references to either prepared mustard or ground mustard. As the Jiffy Corn Muffin mix. These homemade, mini corn dogs are a daintier, fluffier versions of those carnival behemoths and make a great appetizer or snack. Corn Dogs. this link is to an external site that may or may not meet accessibility guidelines. A classic corn dog is always great, but these variations are better.
