Corn Dogs

Corn Dogs

• 1 cups yellow cornmeal
• 1 cups all-purpose flour
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup white sugar
• 1 tablespoon and 1 teaspoon baking powder
• 1 egg
• 1 cups milk
• Peanut oil for frying
• 16 hot dogs
• 16 wooden skewers

Directions

1. In a tall soup storage container (with a lid for storage), combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in egg and milk.
2. Preheat oil to 360 degrees F. Insert wooden skewers into hot dogs. Dry off hot dogs to help the batter adhere, then dip in batter until well coated.
3. Fry 2-4 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.