• Gather all your ingredients so that you have everything close at hand on the counter or table. Pour enough peanut oil in an electric skillet or cast iron skillet to measure a little over one inch, approximately 6 cups peanut oil.

Prepare the Cornmeal Batter

• In a large bowl, mix together 1 cup yellow cornmeal, 1 cup all-purpose flour, 4 tablespoons granulated sugar, 1 tablespoon dried parsley, 1 tablespoon baking powder, 1 teaspoon seasoned salt, 1 teaspoon onion powder, and 1/2 teaspoon freshly ground black pepper.
• Add to this 1 1/4 cups buttermilk, 1 large egg, and 1 teaspoon yellow mustard. Mix well. Pour mixture into a tall glass for dipping.

Prepare the Beef Franks

• For best results, pat dry 12 each Oscar-Meyer Beef Franks with a paper towel to remove excess moisture from them. Coat franks with a thin layer of 1/2 cup cornstarch to help batter stick to the franks.
• Insert the wooden skewers through the center of the beef franks.
• Dip the franks in the cornmeal mixture, using a twisting motion as you raise it up. Allow some batter to drip off.  
• Preheat the peanut oil in the electric skillet or cast iron skillet to 375℉, using a digital meat thermometer. Cook until golden brown on both sides, (about 2 minutes on each side). Turn and remove using long-handled tongs.
• Drain the corn dogs on wire racks with paper towels beneath them. To serve, dip the corn dogs in ketchup and mustard. This recipe will make 12 corn dogs.