1 c. flour
1 c. cornmeal
2 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. oil
1 lb. hot dogs

Mix dry ingredients. Beat milk and egg together. Mix into dry ingredients with oil. Stir until moist. Put wooden sticks in one end of hot dog, about 1" deep. Dip dog in batter and allow excess batter to drip off. Put dogs on end, just a few at a time, in a narrow, deep pan filled with 375 degree oil. Allow batter to brown well before removing and draining on paper towels. Serve with mustard. Serves 4 to 6.