Dad’s Homemade Corn Dogs

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup whole milk
• 1 large egg
• 16 large hot dogs
• 4 cups vegetable oil for frying
• 16 skewers

Directions

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.