Corn Dogs

1 C. flour
2 T. sugar
1 1/2 t. baking powder
1 t. salt
2/3 C. cornmeal
2 T. shortening
1 egg
3/4 C. milk
1 lb. hot dogs

Preheat oven to 350 degrees.  In a bowl, sift together flour, sugar, baking powder and salt.  Stir in cornmeal.  Cut in shortening until mixture resembles coarse meal.  In a separate bowl, whisk egg and milk until blended and stir into the cornmeal mixture.  Mix until blended.

Insert wooden skewer into the end of each hot dog.  Working in batches, coat the hot dogs evenly with the batter and arrange on a cookie sheet sprayed with nonstick spray.

Bake for 15 minutes or until batter is lightly browned.  Serve immediately.

Serves 8

To cut in shortening, you can use a pastry blender or to table knives.  I know this says to put hot dog on skewers, but I think you could do without.  They will be a little messier to make though.