Corn Dogs

This recipe is from Mr. Alton Brown of the Food Network.

1 C cornmeal
1 C flour
2 t salt
1 t baking powder
1/4 t baking soda
1/2 t cayenne pepper
1 lg. jalapeno, seeded and minced
8.5 oz. can cream-style corn
1 1/2 C buttermilk
4 T cornstarch
8 hot dogs
Chopsticks

In a medium bowl, combine cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, 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 aside and allow to rest for 10 min. Scatter the cornmeal onto a plate; roll each hot dog in the cornstach 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 a chopstick, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into a deep fryer at 375, and cook until coating is golden brown, about 4-5 min. With tongs, remove to cooling rack, and allow to drain for 3-5 min. Serves 8.

*It is fun to dip cheese chunks or sliced onions into the leftover batter. Fry until golden brown.