1 cup yellow cornmeal
1 cup flour
1/2 tsp salt
1/4 tsp pepper
3/8 cup sugar
1 tbsp baking powder
1 cup milk
1 large egg
1 tbsp honey
4 cups vegetable oil; or peanut oil
8 beef hot dogs; skinless
8 wooden skewers; 6 to 10 inches

1. In a medium bowl, mix together cornmeal, flour, salt, pepper, sugar and baking powder.

2. In a small bowl, add milk, eggs and honey and mix well. Add to dry ingredients and mix well until smooth. Pour into a tall glass or jar and set aside.

3. Preheat 3 inches of vegetable oil in a deep heavy-bottom saucepan 350F.

4. Skewer hot dogs by inserting the sticks 2/3 of the way up the center of the hot dog.

5. Blot the excess moisture from the hot dogs to dry them slightly.

6. Dip the skewered hot dogs into the batter, tilting the glass and rolling the skewered hot dog back and forth to coat completely. Gently place into the hot grease.

7. Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 4 minutes. Drain on paper towels.

Serve warm with yellow mustard and ketchup.

Notes:
A deep fryer could also be used to cook the corn dogs.

If you have issues with the batter not sticking to the hot dog, lightly dust with flour before dipping into batter.