Homemade Corn Dogs

1 cup yellow cornmeal
1 1/2 cup all-purpose flour
1/2 white sugar
1 Tbl baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cup buttermilk or 2 % milk
1 Tbl vegetable oil
1 Tbl honey
1 (10 count) package of hot dogs
10 wooden skewers or chopsticks
2 qts vegetable oil for frying


In a large pot, turn heat to medium and heat the 2 quarts of oil. 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.
Note: I am gluten free so I used gluten free corn mix and flour and it still works great.

Enjoy!