My brilliant husband decided that we Needed Corn Dogs.  Um, I'm not especially sure that anyone ever NEEDED corn dogs, but he was cooking dinner, so I went with his theory.

His recipe:
1 pack of chicken hot dogs that are gluten-free
1 1/2 cups cornmeal (not cornmeal mix)
1/2 cup gluten-free all purpose flour mix (we like Bob's Red Mill)
1/2 tsp. xanthan gum
2 tbsp. sugar
1 tsp. salt
1 3/4 cup buttermilk
1/2 cup water
2 tbsp. milk
2 eggs
1/2 tsp. baking soda

Mix together all batter ingredients until they are really good and smooth.  Heat oil to really hot in a pan on the stove, about 375 degrees.  Once the oil is ready, dip your hot dogs into the batter, making sure you have a nice, fat coating.  Drop into the grease one by one and cook through.  Serve as immediate as possible with mustard and ketchup.