I made this recipe specifically for my granddaughter Rosie.  This recipe is fashioned after the corn dogs I have eaten at the Texas State Fair.  Rosie is my corn dog lover, and I love Rosie, which translates to creating a delicious corn dog recipe.

ROSIE POO CORN DOGS

3/4 cup yellow self-rising cornmeal, 3/4 cup self-rising flour, 2 tablespoons cornstarch, 1 large egg, beaten, 1/3 cup evaporated milk, 1/3 cup low sodium chicken broth, 1 teaspoon sugar, 10 wooden popsicle sticks, 10 beef jumbo hot dogs, 4 cups of peanut oil for frying. In a cup, combine the milk and chicken broth, mix well, and set aside.  In a bowl, add the eggs, add the cornmeal and flour. Slowly add the milk mixture and mix.  Carefully add the milk, mix well, you will still have some lumps.

Pour a couple of teaspoons of the oil into a heavy skillet.  Heat up the oil, add the sausages and grill them until they are charred on all sides. Remove from the skillet and set to the side. In a cup, combine the milk and chicken broth, mix well, and set aside.  In a bowl, add the egg beat, add the cornmeal, flour, cornstarch, sugar, stir together. Slowly add the milk mixture and 2 tablespoons of oil and mix. Carefully add the milk, make sure not to add too much this should be a thick batter. Set aside, let stand for 5-10 minutes. Pour oil, about 3-inches into a heavy skillet.  Heat oil to 375 degrees. Insert a stick into each hot dog.  Dip the hot dog into the batter.  Slowly add the battered dogs to the oil and fry until the batter is golden brown on all sides.