1 ½cupsplain yellow cornmeal (not coarse, finely ground works best)
1 cupall purpose flour
1 ½cupswhole milk
16regular length hot dogs (2 packages)
long wooden skewers
6-8cupsvegetable oil for frying
mustard and ketchup for serving
In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, garlic and onion powders.
In a separate bowl, whisk together milk, honey and egg until fully combined. Add to dry ingredients mixing until fully moistened.
Cover and chill batter for 1-2 hours.
To fry: Heat oil to 350°F. Use a paper towel to pat dry hot dogs then thread onto skewers.
Pour batter into a tall glass or mason jar. Dip hot dogs into the batter coating fully, then immediately place into oil. Use skewer to carefully twist corndogs to seal batter on all sides before dropping completely into the oil. Cook in batches for 3-5 minutes, turning as needed for even browning.
Have nearby a paper towel lined pan, placing cooked corn dogs onto the pan. Keep warm.
Serve with mustard, ketchup or any of your favorite sauces for dipping.