To make corn dog batter, mix 1/2 cup of cornmeal, 1/2 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder and 1/8 teaspoon salt in a bowl, says JustaTaste.com. Blend one egg and 1/2 cup of milk together in a separate bowl. Mix the wet and the dry ingredients together well.
Alternatively, mix 1 cup of cornmeal, 1 cup of flour, 2 teaspoons of salt, 1 teaspoon of baking powder and 1/4 teaspoon of baking soda, according to FoodNetwork.com. Then add 1/2 teaspoon of cayenne pepper, 2 tablespoons of one seeded and finely chopped jalapeño pepper, one can of cream corn, 1/3 cup of grated onion and 1 1/2 cups of buttermilk for a flavor boost.
To prepare the hog dogs for deep-frying, roll them in corn starch and shake off the excess. This helps the batter stick to the hot dog. Then, push corn dog skewers, chopsticks or lollipop sticks into the hot dogs. Fill a tall, narrow glass or cup with some corn dog batter. It is easier to coat hot dogs with corn dog batter vertically rather than horizontally. Deep-fry the corn dogs in approximately 4 inches of peanut oil or another high-smoke-point oil preheated to 360 F.