1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cayenne powder
1/2 medium-sized jalape–o pepper, seeded and minced
1/2 cup corn kernels from blanched sweet corn
1/4 cup grated onion
1 cup buttermilk
1/2 cup water
8 hot dogs
8 long skewers
1 cup cornstarch (for dredging)
Corn oil (for deep frying)

Combine all ingredients (down through water) to make the batter. Let rest for 1 hour in the refrigerator. Skewer the hot dogs, and dredge in cornstarch. (Chicken sausage can be substituted for hot dogs, if you wish.) Dip into the batter until completely coated. Fry in corn oil at 325 degrees until golden brown. Serve hot with ketchup and mustard for dipping. Serves 8.