“The corn dog at Disneyland has been known and loved for decades. But I’ll tell you a little secret. We used to make
it by buying an off the shelf powdered batter and adding water, mixing it together, dipping corn dogs in, frying them and
handing them to our guests. That was how we made corn dogs.
About 12 years ago, we had an executive chef who decided that we really owe it to our guests to upgrade the batter of the corn dog. We’re going to make a signature corn dog that guests will be talking about for years to come. So he searched the Earth for the incredible ingredients that would go into this batter; the right honey, the right corn meal, the right flour. Everything was coming together perfectly. It was like the most expensive batter in the history of corn dogs.
So overnight we switched the corn dog batter. The next day we had never received so many guest concerns about a particular product than we did on that one day from rolling out a new product. [begins guest impersonation] I don’t know what kinda operation you are running but you changed something with the corn dog. It does not taste how I remembered. [end of impersonation]
And that was it. It didn’t taste…the tangible food memories that we have are so… important to us that they then…it’s like you smell something and you remember exactly where you were.
Corn dogs have that same kind of affinity with many of our…with many of our guests. So we changed back the next day. And today we buy an off the shelf batter…powdered batter…we add water, we mix it together, we dip the corn…the hot dog in, we fry it and we hand it to our guests. And it is one of the most spectacular treats that we have.”
- 1 cup yellow cornmeal
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 egg
- 1 cup milk
- Vegetable oil for frying
- 2 pounds hotdogs (about 16)
- 16 wooden chopsticks
- Ketchup and Mustard