| 1 gal. peanut oil |
| 1 c. yellow cornmeal |
| 1 c. AP flour |
| 2 t. kosher salt |
| 1 t. baking powder |
| 1/4 t. baking soda |
| 1/2 t. cayenne pepper |
| 1 large jalapeno pepper, seeded and minced |
| 8.5 oz. can creamed corn |
| 1/3 c. finely-grated onion |
| 1 1/2 c. buttermilk |
| 4 T. cornstarch, for dredging |
| 16 beef hot dogs |
| 16 sets chopsticks, not separated |
Pour oil into a deep fryer or large heavy pot and heat to 375°. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Place each hot dog on chopsticks, and quickly dip in and out of the batter. (Refill the glass as needed.) Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown (about 4-5 minutes). With tongs, remove to cooling rack, and allow to drain for 3-5 minutes.