Serves: 8 corn dogsSpecial equipment: 8 sets chopsticks, not separated
1) Pour oil into a deep fryer or large heavy pot and heat to 190C. In a medium mixing bowl, combine the polenta, flour, salt, baking powder, bicarbonate of soda, and cayenne pepper.
2) In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 mins.
3) Scatter the cornflour into a dry pie pan. Roll each hot dog in the cornflour and tap well to remove any excess.
4) Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 mins. With tongs, remove to cooling rack, and allow to drain for 3 to 5 mins.