Corn Dog Batter

From What's Cooking with Chef Lou Aaron

Ingredients:

1-cup yellow cornmeal 

1-cup all-purpose flour*(you can use self-rising flour-omit the salt, baking powder and baking soda if you do) 

1-tablespoons sugar

1-teaspoons salt 

2-teaspoon baking powder 

½ -teaspoon baking soda 

½ -teaspoon cayenne pepper 

1 egg 

2-cups buttermilk 

1 cup cornstarch, for dredging 

8 hot dogs 

8 sticks (I use chopsticks)

Method:

In a medium-mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine eggs and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there will be lumps. Set batter aside and allow to rest for 10 minutes. Batter must be cool before frying.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Place each hot dog on sticks, 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 2-3 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.