A corn dog (sometimes called corndog) is a sausage on a stick that has been deep-fried and covered in a thick coating of cornmeal batter. It is a dish that originated in the United States and is popular in American cuisine.
The corn dog is linked to newly-arrived German immigrants in Texas who were sausage-makers and encountered opposition to the sausages they used to produce, albeit the serving stick appeared later. Corn dogs, among other fried foods impaled on a stick, are described in a US patent submitted in 1927 and granted in 1929 for a Combined Dipping, Cooking, and Article Holding Apparatus, which says in part:
I have discovered that articles of food such, for instance, as wieners, boiled ham, hard-boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self-rising flour, and then deep-fried in vegetable oil at a temperature of about 390 °F [200 °C], the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment. The resulting food product, which has a stick for a handle, is a refreshing, healthy, and delightful beverage.
The Albert Pick-Barth wholesale catalog of hotel and restaurant supplies included a “Krusty Korn Dog” baking machine in 1926. When cooked, the ‘Korn dogs’ resembled ears of corn because they were fried in a corn batter.
A number of contemporary corn dog suppliers claim credit for the corn dog’s creation and/or popularisation. Carl and Neil Fletcher make this claim, claiming to have debuted their “Corny Dogs” at the Texas State Fair between 1938 and 1942. The Minnesota State Fair’s Pronto Pup sellers claim to have developed the corn dog in 1941. On June 16, 1946, Cozy Dog Drive-In in Springfield, Illinois, claimed to have been the first to offer corn dogs on sticks. Dave Barham founded the first Hot Dog on a Stick shop at Muscle Beach in Santa Monica, California, in 1946.
Corn dogs are a popular street snack and fast food item. Some vendors or restaurants dip and fry their corn dogs right before serving for the greatest and freshest results. Some corn dog vendors sell frozen corn dogs that have been thawed and then fried or browned in the oven.
Corn dogs are also available frozen in practically every supermarket in North America and maybe cooked and served. In a microwave oven, pre-made frozen corn dogs can be reheated, but the cornmeal covering will lose its texture.
One cheesy variety uses melted cheese sandwiched between the hot dog and the breading, or a cheese-filled hot dog.
Another variation is the “cornbread,” which is a corn dog made using bratwurst rather than a wiener or hot dog. They’re also offered a variety of meats in the dog, including pork and turkey. [requires citation]
Small corn dogs, sometimes known as “corn pups,” “little corn dogs,” or “corn dog nuggets,” are a kind of corn dog that can be found on the children’s menu or at fast-food restaurants. A serving consists of a number of pieces, generally ten. Corn pups, unlike their bigger siblings, are usually served as finger food without the need for a stick.
In a morning variant of the corn dog, the hot dog is replaced with breakfast sausage, and the cornmeal is replaced with pancake batter. A “pancake on a stick” is a frequent name for this version. It used to be created by Sonic, a drive-in restaurant, but today it’s made by firms like Jimmy Dean.
Many of the same firms that make vegetarian hot dogs also make vegetarian corn dogs and corn dog nuggets[clarification needed] as meatless alternatives.
A panchuker (or panchuque, pancho chino) is a hot snack sold around train stations and other areas with considerable foot traffic in Argentina. In the inner cities, they are more popular. A panchuker is a sausage wrapped in a waffle-like pastry and topped with a stick (similar to a corn dog) for easy consumption. Some variations include cheese, and sauces may be provided on the side. Uruguay and other South American nations have some variances. Panchukers are a type of low-cost fast food that can only be found in select areas of Argentina’s interior, such as La Plata, Belgrano, Villa Albertina, Cipoletti, and Barrio Chino in Buenos Aires. They are very famous in the Tucumán area.
A Dagwood Dog, Pluto Pup, or Dippy Dog is a hot dog sausage on a stick deep fried in batter in Australia, depending on the area. Wheat or corn-based batters are used in some variations.  [requires citation] These are not to be confused with the Australian battered sav, which is a saveloy deep-fried in a wheat flour-based batter and commonly served with fish and chips.
A battered hot dog on a stick is known as a “pogo” in Quebec, and it is generally served with regular yellow mustard, often known as “ballpark mustard.” The remainder of Canada refers to them as “corn dogs,” a non-trademarked word. It is called after the trademarked name of Conagra inc. frozen food that has been accessible across the country since the 1960s, but whose primary market is Quebec.
A hot dog in New Zealand is always a deep-fried battered sausage on a stick slathered in tomato ketchup. Because the sausage is bigger than a frankfurter, the batter coating is thinner than on American Corndogs. The batter can be made using cornmeal or regular flour. The distinction is irrelevant. An “American” Hot Dog is a sausage on a bun that is similar to a hot dog in other countries and is typically available at the same venues. The New Zealand standard Hot Dog can be characterized as a Hot Dog “on-a-stick” if an additional description is needed to avoid misunderstanding between the two.
In Japan, the same meal is commonly referred to as an “American Dog” because of the belief that it originated in the United States. In certain regions of Japan, particularly Hokkaido, it is also known as “French Dog.”
Corn dogs are one of the most popular street delicacies in South Korea. In Korean, a corn dog is sometimes referred to as a “hot dog,” causing misunderstanding with a true hot dog. Western visitors, including vegetarians, have been particularly drawn to a French fry-encrusted corn dog, or “Kogo” (using vegan hot dogs).
Every year on the first Saturday of March Madness (NCAA Men’s Division I Basketball Championship), National Corndog Day honors the corn dog, tater tots, and American beer.