1 cup fresh Florida sweet corn, removed from cob
1 tablespoon Florida honey
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon Florida sugar
1 tablespoon all-purpose seasoning blend
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup buttermilk
1 Florida egg
6 hotdogs, cut in half
Vegetable oil for frying
Preheat oil for frying in a deep pot or fryer to 365 degrees. In a medium mixing bowl, stir together cornmeal, flour, sugar, seasoning blend, baking powder and baking soda. Add the buttermilk, egg and honey to the cornmeal mix. Whisk mixture until a smooth batter is formed. Add the raw cut corn kernels and fold them into batter. Insert a wooden skewer into each of the hotdogs as a handle. One at a time dip each hotdog into the batter. Carefully place the coated hotdog in the hot oil. Repeat this process without overcrowding the pot. Cook the corndogs for about 3 to 4 minutes until golden brown. Remove the cooked corndogs from the hot oil and let them drain on a clean paper towel. Let the corndogs cool slightly before eating them.
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