Each time I put this on the table, it appears to make everyone go wild.

Insert a wooden skewer into each hot dog, leaving enough of the skewer exposed to use as a handle.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs and then add the milk, mixing until combined.

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

Fold in the finely chopped jalapeños until evenly distributed throughout the batter.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Dip each hot dog into the batter, ensuring it is completely coated, then carefully place it into the hot oil.

Fry the corn dogs in batches for about 3-5 minutes, or until they are golden brown and crispy.

Remove the corn dogs from the oil and drain on a paper towel-lined plate.

Serve hot with your choice of dipping sauces.

For a milder version, remove the seeds from the jalapeños before chopping them. You can also experiment with different types of peppers for varying levels of heat. If you prefer a sweeter batter, increase the amount of sugar slightly. For a cheese-filled surprise, try inserting a stick of cheese into the hot dog before dipping it in the batter. If you don’t have wooden skewers, you can use chopsticks or even sturdy toothpicks as an alternative.