Every time I place this on the table, everyone seems to go wild.

Insert a wooden skewer into each hot dog, leaving about 2 inches of the skewer exposed at one end.
Cut a slit lengthwise into each hot dog, being careful not to cut all the way through. Insert a stick of cheddar cheese into each slit.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg and then mix in the milk.
Combine the wet and dry ingredients, stirring until smooth to form a batter.
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Dip each cheese-stuffed hot dog into the batter, ensuring it is fully coated.
Carefully place the battered hot dogs into the hot oil, frying them in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes.
Remove the corn dogs from the oil and drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauces.
Variations & Tips
For a spicy kick, add a teaspoon of cayenne pepper to the batter. You can also use different types of cheese, such as pepper jack or mozzarella, for a unique flavor. If you prefer a vegetarian version, try using veggie dogs and your favorite plant-based cheese. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.