CORNDOGS 1 cup all-purpose flour 1/2 cup yellow cornmeal 1 Tbsp. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup milk 1 large egg 1 Tbsp. margarine, melted Oil for deep-frying Wooden sticks (available in hobby shop) 8 hot dogs In pie plate, combine flour, cornmeal, sugar, baking powder and salt. In cup, combine milk, egg and margarine. Stir milk mixture into flour mixture until well blended. Batter should be thick to coat the hot dogs. If the batter's too stiff, stir in more milk. If it's too thin, stir in more flour. In deep fryer or large saucepan, heat 2 inches oil to 370 degrees. Insert a wooden stick into 1 end of each hot dog. When oil is hot enough, dip hot dogs, one at a time, into batter and coat evenly. Fry corndogs until golden brown, turning to cook evenly. Drain on paper towels. Keep warm in low oven. Repeat to cook all the dogs. Serves 8.