In a medium bowl, combine cornmeal, flour, salt, sugar, & baking powder. Stir in eggs & milk. Refrigerate the batter for at least 30 minutes to get it cold.
Preheat your oil in a deep saucepan. Using a paper towel, dry off each frankfurter, making sure there is no moisture left. Place a skewer in the end of each hot dog.
Pour some of the batter into a tall drinking glass. Dip each hot dog into the glass of batter, and then place into the hot oil.
Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.