Classic American Corn Dog vs Classic Toad in the Hole

Both dishes pair sausage with a milk-and-egg batter, yet they end up very different on the plate. The corn dog's thick batter of cornmeal, flour, sugar and baking powder clings to each skewered hot dog and is deep-fried until golden brown, giving a slightly sweet, grainy coating. Toad in the Hole uses a smooth, egg-rich batter of plain flour, eggs and milk, poured over and around browned pork sausages in sizzling oil and baked until risen and crisp. One relies on baking powder and hot oil, the other on intense oven heat for its puff.