Created by Julie Van Rosendaal
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the middle and add the buttermilk, egg and baking soda; whisk until well blended. In a heavy pot or Dutch oven, heat 2 inches of oil until it’s hot, but not smoking—a scrap of bread should sizzle.
Stick a wooden stick into the end of each hot dog (cut them in half crosswise if you want smaller corn dogs), and dip them in the cornmeal batter to coat, and then into the hot oil, cooking for 3-4 minutes, until deep golden. Transfer to a paper towel-lined plate.