Step 1: Prepare your hot dogs by wrapping each one with two halves of cheddar cheese, then a slice of crispy cooked turkey bacon. Press firmly to secure. Insert a wooden skewer through the center of each prepared hot dog.
Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3: In a separate medium bowl, whisk the milk and egg together. Pour the wet ingredients into the dry ingredients and mix until a smooth, thick batter forms. Ensure there are no lumps.
Step 4: Pour the batter into a tall glass or deep container, which will make dipping the hot dogs easier.
Step 5: Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot over medium-high heat until it reaches 350-375°F (175-190°C). Use a cooking thermometer to monitor the temperature.
Step 6: Carefully dip each skewered, bacon-cheddar wrapped hot dog into the batter, rotating to ensure a full, even coating.
Step 7: Gently place 2-3 battered hot dogs into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Step 8: Using tongs, carefully remove the cooked corn dogs from the oil and place them on a wire rack set over paper towels to drain any excess oil.
Step 9: Repeat with the remaining hot dogs, allowing the oil to return to temperature between batches. Serve immediately with your favorite dipping sauces.