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Ingredients

1 cup yellow cornmeal 1 cup all-purpose flour ¼ cup white sugar 4 teaspoons baking powder ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 cup whole milk 1 large egg 16 large hot dogs 4 cups vegetable oil for frying 16 skewers

Nutrition Info

545 calories carbohydrate: 35.5 g cholesterol: 71.3 mg fat: 38 g fiber: 1.1 g protein: 15 g saturatedFat: 11.9 g servingSize: - sodium: 1347 mg sugar: 8 g transFat: : - unsaturatedFat: : -

Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl, stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
Bring a large pot of water to a boil, cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

8 servings

My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!