Way better than the box!
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1/3 cup sugar
1 1/2 cups of milk
Combine your dry ingredients.
Combine your wets.
Add the wet to the dry and mix well.
Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
Heat 2" deep oil to 370 degrees F.
Dip skewered hot dogs into batter mix and coat evenly.
Fry until golden brown about 2 1/2 minutes.
Let cool and drain on a paper towel.
Yellow mustard is the only acceptable condiment for a corn dog a pogo or a pronto pup. Unless you hate freedom, that is.
Pictures show pogos made from hot dogs that were cut in half prior to cooking.