Corn Dogs

1 1/2 cups unbleached flour
              1 cup cornmeal
              3 tablespoons granulated sugar
              1 tablespoon baking powder
              1/2 teaspoon salt
              3 tablespoons butter, softened
              1/3 cup skim milk
              2 whole eggs , slightly beaten
              8 popsicle sticks
              8 hot dogs
 

 Preheat oven to 375F. Prepare a baking sheet with cooking spray; set aside.  In a food processor, combine flour, cornmeal, sugar, baking powder and salt.  Pulse three times to combine. Add the butter and pulse six times until  mixture is crumbly. Add milk and eggs . Pulse just until the dough holds  together. Remove dough and place it on a cutting board. Knead about six times  then divide the dough into eight equal pieces. Roll each piece into a thin,  flat rectangle. Insert a popsicle stick mid-point into each hot dog. 

 Place the hot dog lengthwise down one side of a piece of dough and roll up.
 Smooth the edges with a little water. Repeat with remaining hot dogs.
 Refrigerate for 20 minutes. Place corn dogs onto the prepared sheet.
 Bake 12 minutes, turning often to promote even browning.