Blue Cornmeal Corndogs

In a medium bowl, combine the blue cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in the egg and milk until a thick batter forms.

Preheat the vegetable oil in a deep saucepan over medium heat to about 365°F.

Insert wooden skewers into the hot dogs.

Roll the hot dogs in the batter until well coated.

Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, until lightly browned. Drain on paper towels.

Serve warm with ketchup and mustard.