Homemade Old-Fashioned Corn Dogs

In a large mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt. Mix well to combine all the dry ingredients.

In a separate bowl, whisk together the milk and egg until well beaten.

Pour the milk mixture into the dry ingredients. Stir until everything is well blended and a smooth batter forms.

Heat oil in a deep pot or fryer to about 350°F (175°C). Make sure there is enough oil to cover the corn dogs.

While the oil heats, skewer each hot dog with a skewer or popsicle stick. Make sure the skewer goes through the entire length of the hot dog.

Dip each hot dog into the batter, coating it evenly. Allow any excess batter to drip off.

Carefully dip coated hot dogs into the hot oil, 2 or 3 at a time, depending on the size of your pot. Fry for about 3 to 5 minutes, or until golden brown.

Using tongs, remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining hot dogs.

Serve corn dogs warm with your favorite dipping sauces or enjoy them as they are.