1. Prepare the wieners by sticking a wooden skewer in each one – if you are using hot dog sausages cut them into 5cm long pieces first. Set aside.

2. Add the cornmeal (or polenta), flour, baking powder, sugar, and salt to a bowl and mix to combine. Mix the milk and egg in a second bowl until well combined. Pour the milk mix into the bowl with the dry ingredients and mix until combined. Set aside.

3. Heat up a pot with frying oil or fat until it reaches a temperature of about 180°C (360°F). The pot should be big enough to fit the corn dogs including the skewers with enough oil/fat so they can swim freely. Line a plate with some paper towels and place it close by so you can transfer the fried corn dogs there to drain.

4. Dip the wieners into the batter to coat them completely and then place them in the hot oil/fat (the skewers go into the oil/fat as well). Do not add too many at a time or the temperature will drop too much. Fry from all sides until nicely golden – takes about 2 minutes. Place them on the plate with the paper towel and let them drain. Repeat until all wieners are gone. Serve warm with some ketchup and mustard or your favorite dipping sauce.