Homemade corn dogs

Ingredients:

• 6 hot dog sausages
• 2 liters of vegetable oil for frying
• 1.5 cups finely ground corn flour
• 1.25 cups flour
• 0.25 cups sugar
• 1 tbsp baking powder
• 1 large egg
• 1.75 - 2 cups of sour milk
• 1 tbsp. vegetable oil
• 1 tbsp. honey
• 2 tablespoons cornstarch
• Ketchup and mustard for serving

Preparation:

1. Heat oil to 180°C in a Dutch oven or large skillet over medium heat. Line a large plate or baking sheet with paper towels and set aside.
   
   Sift the cornmeal, flour, sugar, baking powder, and 0.25 teaspoon salt into a large bowl. Add the egg, 1.75 cups of sour milk, vegetable oil, and honey and mix. The batter should be thicker than pancake batter; it should fall off a spoon, but not run off.
2. Pat the sausages dry with paper towels. Insert a long wooden skewer into each sausage, piercing it almost the entire length.
   
   Place cornstarch on a small plate and roll the sausages in it until lightly coated. Gently shake off any excess cornstarch.
3. Pour the batter into a tall glass. Holding the hot dog by the skewer, dip it into the battered glass until it's completely submerged. Slowly pull the hot dog back out, ensuring it's completely coated, and allow some of the excess batter to drip back into the glass. If the batter doesn't stick to the hot dog, it's too thick. Add more buttermilk, 1 tablespoon at a time, and dip the hot dog again.
4. Once the sausage is coated with batter, immediately place it in the oil, holding onto the skewer.
   
   Fry until deep golden brown, 2 to 3 minutes, turning the skewer to ensure even browning on all sides. Place the finished corn dog on a paper towel to drain. Repeat with the remaining dogs and dough.
   
   Recipe corn dogs on a skewer.