Fletcher’s Corny Dogs










This particular recipe link was sent to us from Connie, who just so happens to know that I love corn-dogs.  It came from The Recipe Book on Blogspot and it’s a copy-cat recipe of the famous Fletcher’s Corny Dogs.  Robyn begged me to do this one on my own because she didn’t want to deal with the deep-frying.  I don’t blame her because deep-frying is a huge stink-fest that is sometimes filled with skin burns and flames.  


Obviously I had high hopes for this corn-dog recipe, but I have no idea what possessed me to have four motherfucking packages of hot-dogs ready. My other son and his fiance were over so that made six of us. You can go ahead and do the math if you want, but I’ll just tell you that it was too many damn hot-dogs.


I forgot that I bought some bamboo skewers a while back and bought another package (they’re like $2 at Target). Do you even care? Way to be one of those food-bloggers, Nance. Let me tell you the cute story about how I accidently bought too many skewers. And then I’ll tell you how you can use the extras for kebabs (of which we never eat). Or how you could use them to hold up twee signs on cupcakes.  KILL ME.

I’m going to give you the quick and dirty run-down on these corn-dogs because I’m boring myself. Just know that we followed the directions.


We rolled the hot-dogs in flour because it is supposed to make the batter adhere to the hot-dogs better. We also started out using a cast iron skillet like the recipe said we could (foreshadowing). I used a tall glass to dip the hot-dog in the batter. I did everything they say you should do, dammit.


I even used a thermometer to make sure the temperature of the oil was right. I was on the ball, baby.  This part pissed me off the most because Rick broke my thermometer that night.  I blame the fact that he’s left-handed.  Ahem.


You just don’t know the anticipation that was going on in our kitchen. For the record, three of the people in the house left to go to the store and the three that stayed were the most interested in the corn-dogs. Alex, because he also loves corn-dogs. Me, OBVIOUSLY. And Rick, because he kinda looks at this shit like science so it’s fascinating to him (nerd).




Let me try another one and I’ll swirl it this time to try and keep the batter on.


Eventually we decided to ditch the damn cast iron skillet.


We’re bringing out the big guns. This is one of the inserts for a commercial food warmer. It is NOT made for deep-frying.


I loved watching Alex’s face when this thing started rocking back and forth because the oil was getting hot. Shit was totally unstable and we had no business using it for deep-frying, but whatever, DO NOT DO THIS AT HOME. Alex was raised in the same house as my mother and that woman lived to make us nervous about anything she could. Her particular favorites being that the furnace would blow up if I left the boys home alone (teenagers, mind you) and that the house is going to fall over the hill one of these days. Please understand now why I am insane.

Rick, who had not spent impressionable years around Crazy Shirley, handled the deep-frying while Alex and I stayed as far away from that hot lava disaster-waitin-to-happen as we could. In some parts of the country we would be called by our native name…chickenshits.


This is as good as it got.


Don’t even say it. Don’t even THINK IT.

Corn Dogs

It ended up being a huge pile of despair.

I don’t think you can ever make corn-dogs at home that are as good as they make at amusement parks and fairs.  So it looks like I’ll be staying in Connie’s guest bedroom next year when the Texas State Fair opens!

Almost Fletcher's Corny Dogs
Prep time
Cook time
Total time
Fletcher's Corny Dogs are the quintessential Texas State Fair delight. No trip to the fair is complete without a stop (or two, or three) to the Fletcher's stand located by the boots of Big Tex. The recipe is a closely-guarded secret, but this recipe is awfully good and will suffice for the 49 weeks of a year that you cannot get a Fletcher's.
Original Source/Author:
: Deep Fried and Full of Fat
Cuisine: All American !
Serves: 8
  • 1 cup yellow cornmeal (not stone-ground)
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • pinch cayenne pepper
  • 2 eggs, lightly beaten
  • ½ - 1 cup milk
  • 8 hot dogs (1 lb package) (kosher beef, or your favorite beef/pork combo)
  • 8 Popsicle sticks or ¼" thick wooden skewers
  • peanut oil for frying
  1. A deep fat fryer is best for cooking corny dogs, but a good cast iron dutch oven or deep cast iron skillet will work just fine.
  2. Fill fryer to the manufacturer's max fill line with peanut oil, or pour 3" of oil in a cast iron dutch oven or skillet. Insert a reliable deep frying thermometer and slowly bring the oil to a temperature of 365°F.
  3. While oil is heating, skewer hot dogs with the Popsicle sticks or skewers, leaving 3 finger's length exposed for a good grip. Set aside.
  4. Combine all dry ingredients in a small bowl deep enough to fit the skewered hot dogs. Add beaten eggs and mix well. Add ½ cup of milk, then add more as necessary (up to 1 cup) to make a batter that is slightly thicker than pancake batter. Mix with a whisk until just combined, but do not over beat or your corny dog will be chewy and gummy.
  5. When peanut oil is to temperature, dredge skewered hot dogs in the batter and let the excess drip off, then gently place in the hot oil. (If using a deep fat fryer, insert the hot dog vertically and hold it a moment or two to let the batter "set" before laying it down in the fat.) Cook for 6 to 7 minutes, turning it a couple of times to cook both sides evenly. Cook until the corny dog is an even deep, golden brown color.
  6. Remove from the fat and drain on a rack over paper towels. Serve hot with yellow American mustard.


Oven Baked Hot Dogs

The recipe that Robyn and I both made will be posted later this week. The following entry is one that I made specifically for when our tandem post wouldn’t be uploaded on time.  And yes, it’s all my fault, as usual. Shirley’s having some out-patient procedures done today and I forgot that she wouldn’t be able to eat anything on Sunday. So I’m waiting to make our recipe later in the week when she’s able to taste-test for me. Rick’s going out of town, too. Should I be nervous that all of the people that I force to eat this stuff are suddenly bailing? – nance

Baked Chili Hotdogs

This particular recipe kept showing up on my mother’s Facebook feed and I finally decided to try it just to shut her up about it. Hot dogs, placed inside their buns, and baked in a casserole dish with a bunch of shit on them. Oookay. The recipe is from a facebook page called Food And Everything Else.

Baked Chili Hotdogs

You start out by taking a hot dog bun and putting mayonnaise on it. Some people have a preference when it comes to their mayo. As you can see, I stand by Hellmann’s.  Y’all can use what you like, I’m not going to judge.  I just like how it makes my egg salad turn out.  Not that I make a lot of egg salad, but when I do make it I like it with Hellmann’s.  Isn’t this a good thing to know? How Nance likes to make her egg salad when she decides to make it every 8 months?  I know, right?  IMPORTANT information right there.

Baked Chili Hotdogs

I decided that I was going to do it exactly like the recipe says so I proceeded to put everything on that damn hot dog bun even if it was something that I felt didn’t belong there (mayonnaise, I’m looking at you).

Baked Chili Hotdogs

Please note that I couldn’t even make one of these without making a mess. Something died inside of me when I saw that glob on my casserole dish.  I used bun-size hot dogs because I quit buying those short ones that were 10 to a pack when I could only find 8-pack hot dog buns.  8 hot dogs, 8 hot dog buns.  It’s the right thing to do.  Spell check is insisting that the word is not hotdogs.  This is making me very nervous.

Baked Chili Hotdogs

With all the condiments all over the buns I had hot dogs flying up out of there when I tried to squeeze them all in the casserole dish. I used the backside of a spoon to push the hot dogs back down into the buns.

Baked Chili Hotdogs

We had been in Ohio and since we knew we were going to be making these over the weekend we just got our chili from the Hotdog Shoppe.

Baked Chili Hotdogs

It’s right about at this point when I started to realize that I was wasting a whole lot of time making motherfucking chili hot dogs in a casserole dish.Baked Chili Hotdogs

I’m so over it.

Baked Chili Hotdogs

As much as I like sharp cheddar cheese, I needed to slip some good ol’ American cheese pieces in there for creaminess.  I have no idea why.  It just seemed like the right thing to do.

Baked Chili Hotdogs

This is what it looked like when it came out of the oven.  Eh.

Baked Chili Hotdogs

The best photo I could get of the whole damn thing after it was plated.  I just love being a pretentious asshole that uses the word “plated” in a blog.

Baked Chili Hotdogs

The truth.

I’m noticing more and more that people are passing around the most ridiculous recipes on Facebook and it seems like for every 5 recipes “shared” only 1 of them will turn out like expected.   You know what I did up there?  I wasted a LOT of time to make a chili hot dog with cheese.  Just the construction of the damn casserole was a time-suck.  And for what?  To eat your damn hot dog with a fork!

I’ll pass.  And you probably should, too.

Oven Baked Hot Dogs
Original Source/Author:
: Lunch/Dinner
Cuisine: It's hot dogs, for chrissakes!
Serves: 8, I suppose
  • 8 hot dogs
  • 8 hot dog buns
  • 1 can of chili
  • ½ an onion, diced
  • cheddar cheese
  • mayonnaise
  • mustard
  • sweet relish
  1. Line inside of hot dog buns with mayonnaise and sweet relish. (I know this sounds crazy, but the mayo did something magical to the bread! It stayed super soft and yummy!)
  2. Evenly add mustard (I added ketchup too). Fill with hot dogs and squish into a 13×9″ baking pan.
  3. Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.
  4. Carefully remove from the pan with a spatula. —


Crockpot Beans & Hot Dogs – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Crockpot Beans & Hot Dogs, found over at SouthernFood.About.com. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

Readers, forgive me for I am an asshole. This week’s recipe was chosen by me – and by “me”, I mean that I said “Oh, just go pick something for us to make!” to Fred, and he chose this one, and I gave it a cursory glance before sending it off to Nance and getting the okay. When the day came for me to make the recipe, I gathered my baked beans and my hot dogs, and then I really read the recipe.

And I said “Um, what? Is this a recipe that adds a weird sauce to a can of beans that are already plenty saucy? Fuck that.” (Note: Fred does not like molasses, AT ALL, so the fact that he chose this recipe means that he also did not read it through. He was just placating me, as he is wont to do.)

So here’s what I used:

Hot Dogs & beans (1)

Hot dogs, baked beans, onion. No weird molasses-y sauce. Just the basics. (Please note that the recipe calls for cans of “pork and beans”, but I have no idea if that’s the same thing as baked beans, or another thing entirely and also I don’t honestly care.)

Hot Dogs & beans (2)

Toss a can of baked beans in the crock pot, add half your package of hot dogs, sliced, and then half your onion, also sliced. Another can of baked beans, the rest of the hot dogs and onion, and top with the last can of baked beans.

Hot Dogs & beans (3)

Bake on low for 6 – 8 hours. Eat.

Hot Dogs & beans (4)

Looks like shit, tastes great. What I ended up making is exactly the recipe that I grew up eating, only made in a crock pot instead of an oven.

I can’t rate the original recipe, but my version was damn tasty and I give it two thumbs up. Also, Fred has lost recipe-choosing privileges.

(Sorry, no kitten pics this week. I’ll do better next week, PROMISE.)


Nance’s Take:

When Robyn sent this recipe my way I laughed my ass off because I figured she has never heard of what this family calls poor people food.  I grew up on this shit and I’m sure there are a lot more people out there that have grown up eating it too.  Beans & Wieners, FTW!

I decided to make it the way my family does because I was not about to put baked beans in a crockpot for 6 to 8 hours.  That’s fucking ridiculous!  They’re baked beans for chrissakes.  Some people eat them cold straight from the can!  I can just imagine my entire family sitting down to a meal that was cooked in a crockpot all day and seeing their faces when I dished out baked beans and wieners.  Bwahaha.  No.

So I’m going to make the original recipe (seen below), but I’m only going to take about 15 minutes to do it (start to finish).  Because using 6 to 8 hours to heat up food that has already been cooked is just dumb.


Did someone ask for a hot dog?


I got your hot dog right here.


Ten points to whoever gets Felina’s celebrity impersonation. Hint: Sherry Lewis.

Okay, I’m done goofing off now.  It’s time to get busy with this complicated recipe!


You start out by putting a little bit of vegetable oil in your cast iron skillet (that has been cleaned and re-oiled because you just had a dog in it). You can use any type of skillet, I just happen to like my cast iron skillet because it makes me feel like I’m in the Little House on the Prairie books. See those scratch marks on the side of the skillet? That’s what happens when you stack cast iron skillets on top of one another. Don’t do that.

Throw your chopped onions in and cook (saute) them until clear/translucent/whatever.


Spend a bunch of time goofing off until you realize that you’re burning the goddamn onions. Then throw the chopped up hot dogs in the skillet and bitch about how stupid you are for not paying attention.  And then blame the husband for it because everything is always his fault anyway.  Heh.


I stir the hot dogs every once in a while until I get bored and then I start putting the other ingredients in.


Baked beans!  Oh, I love baked beans. So much.  And yes, I eat them cold straight from the can!


Grandma Tube-top made a special trip into town (minus the tube-top, of course EDITED TO ADD:  she was not naked, commenters!) just to purchase this molasses. We don’t usually add molasses to our baked beans – we just use a little bit of brown sugar. I do use molasses in the brine I make for my turkey, but that’s a story for another day.


Add the rest of the ingredients, blahblahblah. I didn’t even try to sneak in any Polish Pottery because baked beans and wieners do not deserve the effort.


Keep cooking it over medium heat until it thickens up and looks like this. That’s when you know it’s done. It doesn’t take that long at all. Maybe 10-15 minutes? So ridiculous to go through all the effort of setting up a crockpot (and cleaning it after) to make this dish. Just fry it up in a skillet and call it a day.

Everyone said it was good, but it’s not going into my recipe book because I can make this stuff in my sleep.

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Crockpot Beans & Hot Dogs - Nance & Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: entree
Serves: 6
  • 3 cans (16 ounces each) pork and beans
  • 1 pound hot dogs, cut into 1-inch pieces
  • ½ cup ketchup
  • 1 small onion, chopped
  • ¼ cup molasses
  • 1 tablespoon prepared mustard
  1. In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and mustard. Cover and cook on LOW for 6 to 8 hours.
  2. Serves 6.
Alternately, leave off the ketchup/molasses/mustard sauce, and just layer the hot dogs, beans and onion, and cook on low 6 - 8 hours. I bet it's better that way, but since I didn't bother trying the original recipe, I might be talking out my butt.