In a medium bowl, combine cornmeal, flour, salt, sugar, and baking powder. Stir in eggs and milk. Place batter in a tall glass in the fridge so it is ice cold.
Dry the hot dogs with a paper towel, dust with flour or cornstarch before dipping.
Insert wooden skewers into wieners. Dip into batter in cup.
Preheat oil to 165 degrees F.
Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Originally Submitted
6/5/2020
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