1
In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.
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2
Add the beaten egg and buttermilk, and stir until smooth. If the batter is too thick for dipping, add a little more buttermilk to reach the desired consistency.
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3
Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, pushing it halfway through.
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4
Fry the corn dogs in the hot oil until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
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