I really don't like corn dogs from the store or fast food joints, but these are super tasty.  Jeremy loves corn dogs and I tried baking corn dogs to make them a bit healthier, but that didn't work so I gave up and tried these.  They're yummy!

Corn Dogs

Recipe courtesy Alton Brown, 2003

Prep Time: 20 min

Inactive Prep Time: 15 min

Cook Time: 5 min

Serves: 8 corn dogs

Ingredients

• 1 gallon oil
• 1 to 1 ¾ cups yellow cornmeal (enough to make a fairly thick batter)
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced (optional)
• 1 (8.5-ounce) can cream-style corn
• 1/3 cup finely grated onion
• 1 1/2 cups buttermilk
• 4 tablespoons cornstarch, for dredging
• 2 packages hot dogs
  

Directions

Special equipment: 8 sets chopsticks, not separated
Pour oil into a large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. 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 well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on skewer, 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.