Corn dogs

Insert wooden skewers into each hot dog, leaving about 2-3 cm (1 inch) exposed at one end. This will make them easier to dip and fry.
In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk and egg.
Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be smooth and thick enough to coat the back of a spoon.
Fill a deep frying pan or a pot with enough oil to submerge the corn dogs. Heat the oil to 180°C (350°F).
Dip each hot dog into the batter, swirling it around to coat evenly. Allow any excess batter to drip off.
Carefully place the coated hot dogs into the hot oil, one or two at a time, depending on the size of your frying vessel. Be cautious not to overcrowd the pan.
Fry the corn dogs for about 3-4 minutes, turning them occasionally, until they are golden brown and crispy.
Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve your homemade corn dogs with ketchup, mustard, or your favorite dipping sauce.
Enjoy your homemade corn dogs!