In a large bowl. whisk together corn flour and all purpose flour.
Add in sugar, salt, baking powder, baking soda and pepper. Whisk to combine.
In a separate bowl, whisk together eggs and buttermilk.
Add eggs and buttermilk mixture to flour mixture and mix to combine but do not over mix.
Pour batter in a tall glass and place in fridge for 10 minutes.
Meanwhile, heat vegetable oil to 375°F in a heavy bottom pot that is big enough to hold the corn dogs laying horizontally.
Skewer each wiener and dip in batter. Place in heated oil immediately.
Fry, turning after 2 minutes. Continue frying until golden brown.
Remove from oil and place on paper towel lined pan.
Serve hot with ketchup and mustard.
Store leftovers in fridge in airtight container and reheat in oven at 350°F, turning once, until heated through.
