1 c. all-purpose flour
2/3 c. corn meal
1 tbsp. sugar
1 1/2 tsp. salt
2 tbsp. melted bacon grease
1 egg, beaten
1 1/4 c. buttermilk
1/2 tsp. baking soda
2 lb. frankfurters
Vegetable oil
Prepared mustard
Catsup
Picante sauce

Combine first 5 ingredients; stir in bacon drippings. Combine egg, buttermilk and soda; mix well. Stir into flour mixture, mixing well. Cut each frankfurter into 10 pieces. Dip frankfurter sections into batter, covering completely. Wooden picks work well for dipping.

Drop into 3 inch deep hot oil (375 degrees) and cook until golden. Turning once; drain on paper towels. Insert party picks and serve immediately. Serve with mustard, catsup or picante sauce if desired. Yield about 10 servings. If whole corn dogs are desired insert wooden sticks or skewers into frankfurters. Dip frankfurters into batter and fry in deep hot oil until golden.