Homemade Corn Dogs

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons chili powder
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• oil or shortening for deep frying
• 1 pound hot dogs, about 10
• wooden skewers

1. In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.
2. Heat oil in the deep fryer to 360°, or until it’s just about to smoke. You want the oil to be very hot so that when the corn dog is put into the oil it begins to fry immediately.
3. Lightly flour each weiner. This makes the batter stick to the wieners. Insert a wooden skewer or popsicle stick into each hot dog, to make a “handle” for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly.
4. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Don’t cook anymore than 3 at a time so they cook correctly. Drain on paper towels.