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In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Add more milk to adjust consistency for dipping.
Preheat oil in a deep saucepan over medium heat to 365.
Cut each hot dog into thirds. Pat hot dogs dry with a paper towel and insert toothpicks into cut hot dogs. Roll hot dogs in batter until well coated.
Fry 4 to 6 corn dogs at a time for 1-2 minutes, or until lightly browned. Drain on paper towels. Place in a 200 F oven to keep the corn dogs warm until all are fried.
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