Homemade Corn Dogs

[Sally]

Homemade Corn Dogs
Makes 10 Corn Dogs

 1 1/2 cups yellow cornmeal
1 1/4 cups 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.