2quartsof oil for frying(such as vegetable, corn, or canola oil)
1cupcornmeal
2cupsall-purpose flour
1/3cupgranulated sugar
1tablespoonbaking powder
1/2teaspoonsalt
2large eggs
2cupswhole milk
Instructions
Remove the hotdogs from the package and cut them in half (see photos above for orientation of cut)
Poke a popsicle stick or sucker stick into the cut end of each hotdog (and push it at least half way into the hot dog) and place them on a paper towel lined, rimmed baking sheet.
Add your oil to a large Dutch oven or high walled cast iron skillet and place it over medium-high heat to start heating your oil. If you have a paddle thermometer, you can clip it to the side to see the temperature (I recommend using a thermometer for best results).
In a medium mixing bowl add the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.
Add the eggs and milk and stir to combine well.
Place part of the cornmeal batter in a tall drinking cup.
When your oil has reached 350 degrees to 375 degrees F., grab the corndog by the stick and dip it into the cup of batter. Remove it from the batter and place it in the hot oil. Repeat with a few more hotdogs so that you have 4-6 in your pan, depending on the size (don't crowd the pan or add too many).
Let the corndogs cook for 4-6 minute or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the corndogs from the oil and place them on a paper towel lined baking sheet.
Repeat with remaining hotdogs until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.
Serve hot with your favorite dipping sauces.
Notes
I like using a half of a hotdog for corndogs, they are an easier size to work with, are a good size for my kids to eat, and I just prefer it. You can use a whole hot dog if you like.
Sometimes I drizzle the hot corndogs with a little honey and it's so good.