1 lb. jumbo franks, parboiled or warmed in oven
1/4 c. flour
1/4 c. white corn meal
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
1 c. milk
1 large egg
3 tbsp. vegetable oil, divided

Preheat oven to 375°F.

Combine flour, corn meal, baking powder, sugar and salt. Add milk, egg and 1 1/2 Tbsp. oil.

Place remaining oil in iron skillet and place on stove on medium/medium high heat. Heat until hot, but not smoking.

Pour batter into skillet. Arrange franks in skillet like wagon spokes.

When bubbles break top of batter, place in oven.

Bake until golden brown, about 30 minutes.

Cut into wedges to serve with mustard on top.