Recipe of the Day-Homemade Corn Dogs (taste just like it was from the fair)

Since have 1 ER and 2 allergy episodes it has become a challenge in my house avoiding artificial flavors because if mom can't no one can have it. It is to much of a risk of me accidentally get a hold of it. So we don't eat out now unless we know for sure and we will be avoiding the fair food as well. Which I tell you was a huge cry from a 6yr old who was looking forward to it. So I started the research for our favorite foods first on the list was Corn Dogs. I have tried several recipes though this one is a WINNER.  Look at that smile on my little ladies face in fact I have had to hide a few from her.  Found the recipe from magazine allrecipe
Below is the recipe for it.....

State Fair Corn Dogs
1 cup of yellow cornmeal
1 cup flour
1/4 cup of sugar (I used honey instead and 1/2 of that)
4 tsp of baking powder
1/4 tsp salt
1/8 tsp of black pepper
1 egg
1 cup milk
vegetable oil for frying
16 beef hot dogs (can use turkey dogs)
16 wooden skewers

In a bowl combine cornmeal, flour, sugar, baking powder, salt and pepper. Stir in egg and milk.
If batter is to thick for dipping the dogs in add 2 or 3 more tablespoons of milk. To make dipping the dogs easier, pour the batter into a 1-quart jar of tall wide-mouthed glass and refrigerate it for 10min, while oil heats.
Pour oil to a depth of 1 1/2 to 3in in a deep, heavy-bottomed skillet or pot (preferable cast-iron) heat to 365 F (a fryer works as well)
Pat hot dogs dry, then insert a wooden skewer a little more then halfway into each. Batter is enough for 16 regular hot dogs or 9 bun length hot dogs.
Dip hot dogs in batter and twirl until well coated. Work in batches of 2, submerge hot dogs (not the skewer "handles") in hot oil until batter is lightly browned, about 3 min. Drain on a paper towel.