Homemade Corn Dogs

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 egg, beaten

1 1/2 cups buttermilk (regular milk works too)

1 Tablespoon vegetable oil

1 Tablespoon honey

1 (10 count) package Hot Dogs

10 wooden skewers or chopsticks

2 Quarts Vegetable Oil, for frying

Directions:

 In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.