In a mixing bowl, mix the cornmeal with the flour, baking powder, salt and pepper.
Mix in the eggs and milk with a balloon whisk to form a thick batter.
Set the mixture aside.
Heat the oil in a wide, deep pan.
Push a wooden skewer in the end of each hot dog until it comes three-quarters of the way up.
Dust the hot dog in flour, shaking off the excess.
Dip the hot dogs one at a time in the batter.
Lower into the hot oil and cook until the batter is golden brown.
Remove with tongs and drain.