Corn Dogs

Whisk together the flour, cornmeal, sugar, salt, and baking powder in a bowl.

Beat the egg and milk in a separate container. Gradually pour the wet ingredients into the dry mixture, stirring thoroughly until you get a smooth, thick batter. If the batter is too runny, add a bit more flour.

Insert wooden skewers into the sausages. Chill them slightly so the batter clings better.

Heat oil in a deep pot. There should be enough oil for the corn dogs to float.

Dip each sausage into the batter, ensuring it is completely coated, and immediately drop it into the hot oil. Fry until golden brown, turning them to ensure even cooking on all sides.