Remove the hotdogs from the package and cut them in half.

Poke a popsicle or sucker stick into the cut end of each hotdog, pushing it at least halfway into the hot dog. Place them on a paper towel-lined, rimmed baking sheet.

Add your oil to a large Dutch oven or high-walled cast iron skillet, and place it over medium-high heat to start heating. Use a thermometer to ensure the oil reaches 350°F to 375°F.

In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.

Add the eggs and milk and stir to combine well.

Place part of the cornmeal batter in a tall drinking cup for easy dipping.

When the oil has reached 350° to 375°F, grab a corndog by the stick and dip it into the cup of batter. Remove it from the batter and carefully place it in the hot oil.

Repeat with a few more hotdogs so that you have 4-6 in your pan, depending on the size. Do not crowd the pan.

Let the corndogs cook for 4-6 minutes or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the corndogs from the oil and place them on a paper towel-lined baking sheet.

Repeat with remaining hotdogs until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.

Serve hot with your favorite dipping sauces.