These homemade Corn Dogs are fast and easy to make at home, and they taste better than the ones at the ballgame or the State Fair!
1/8cupgranulated white sugar
1/8teaspoonground black pepper
1Eggland's Best egg
1cupmilk+more if needed
66-inch wooden skewers
116-ounce package smoked beef hot dogs
In a large bowl, whisk together the cornmeal, flour, white sugar, baking powder, garlic, cayenne pepper, salt, and pepper until thoroughly blended. Add the egg and milk, and stir until combined. Pour the batter into a tall glass until 1.5-inches from the rim of the glass.
Heat the oil in a deep skillet over medium heat until hot. Insert skewers 3-inches into the center of the hot dog, leaving 3-inches exposed for the handle. Dip the corn dog into tall glass until thoroughly coated on all sides. Gently place 2 to 3 corn dogs into hot oil, and turn using tongs, until golden brown on all sides. Remove corn dogs from oil, place on paper towels to drain. Repeat with remaining hot dogs. Serve.
*Add 1 to 2 tablespoons of milk, if needed, to keep batter thick, but pourable.