1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.

2. In a large bowl, combine cornmeal, both flours, sugar, baking powder, baking soda, salt, and pepper. In a smaller bowl, combine egg white, buttermilk, and oil. Add to the dry ingredients and mix just until incorporated. Pour batterinto a tall pint glass; you may need to refill the glass.

3. Spear each hot dog with a sturdy 8-inch wooden skewer, leaving about 2 1/2 to 3 inches of the skewer to use as a handle. Dip skewered hot dogs into thebatter and twirl to coat, letting the excess batter drip back into the glass. Place the dipped hot dogs on the prepared baking pan about 1 1/2 to 2 inches apart. If there are any exposed spots of hot dog, spoon additionalbatter on to cover. Cook in two batches if necessary.

4. Bake for 5 minutes, then turn the corn dogs over and bake an additional 5 to 7 minutes, until batter is firm. Remove from heat and let rest for a few minutes;serve warm.

Source: Hannaford fresh Magazine, July - August 2010