• 2 cups vegetable oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 1 (8.5-ounce) can cream-style corn
• 1/3 cup chopped onion
• 1 1/2 cups milk
• 4 tablespoons cornstarch, for dredging
• 8 hot dogs (we used turkey dogs)
• chopsticks (if you want corn dogs on a stick)
Pour oil into a large pot and heat.
In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the corn, onion, and milk. Add the dry ingredients to the wet ingredients, and stir only enough times to bring the batter together. There should be lumps in the mixture. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap to remove excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.