• Cooking Time: 30
• Servings: 8
• Preparation Time: 15
• 1 c white cornmeal
• 1 c flour
• 2 T baking powder
• 4 T honey
• 1/2 t salt
• 1 egg beaten
• 1 c whole milk
• 1 T melted butter
• 1 package Nathan's Hot dogs
• Corn Dog sticks
• Peanut oil for frying

1. Mix cornmeal with flour, salt, and baking powder.
2. Add egg, honey, milk, and butter, beat well until fluffy
3. Insert stick into hot dog about half way
4. Pour batter into tall glass and dip hot dog into batter
5. Gently lay corn dog into 375 degree oil and fry until golden brown
6. Any extra corn dogs should be fried to lighter gold, and frozen, then reheated in toaster oven at a later date.

I been experimenting with wanting to make corndogs for as long as I can remember, because I wanted a corn dog with a sweet honey crust and a great hot dog in the middle