1-2/3 cups all-purpose flour

1/3 cup yellow cornmeal

1 Tbsp baking powder

1 tsp salt

3 Tbsp cold butter or margarine, cut up

1 Tbsp shortening

3/4 cup whole milk

1 pkg. (16 ounces) miniature frankfurters (about 48), drained and patted dry

Catsup and prepared mustard, optional

In a large bowl, stir together the flour, cornmeal, baking powder and salt. With a pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves sides of bowl.

Turn dough onto lightly floured surface; knead gently 4 to 5 times just until smooth. With floured rolling pin, roll dough into 14-inch round (about 1/8-inch-thick).

Preheat oven to 450° F. With floured 2-1/4-inch round biscuit cutter, cut out as many rounds as possible. Press trimmings together; wrap with plastic wrap and set aside.

Place 1 frankfurter on each dough round. Bring sides of dough up around frankfurter; pinch in center to seal. Place wrapped frankfurters, seam sides up, 1-1/2 inches apart, on an ungreased large cookie sheet. Bake corn dogs 12 to 15 minutes or until biscuits are golden.

Re-roll trimmings 1/8-inch-thick, and cut out additional rounds. Repeat Step 4 with remaining frankfurters and dough rounds.

Serve warm with catsup and mustard, if you like.

Makes 4 dozen corn dogs.