Remove hotdogs from the package and cut them in half.

Insert a popsicle stick into each hotdog half, pushing it at least halfway through.

Heat oil in a large Dutch oven or high-walled skillet over medium-high heat until it reaches 350-375°F.

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Add eggs and milk to the dry ingredients and stir until smooth.

Pour the batter into a tall glass or cup for easy dipping.

Dip each hotdog on a stick into the batter, ensuring it's fully coated, then carefully place into hot oil.

Fry for 4-6 minutes or until golden brown, turning as needed for even cooking.

Use a slotted spoon to remove the cooked corndogs from the oil and place on paper towels to drain.

Serve hot with your favorite dipping sauces.