Preheat oven to 400°.

In a bowl, combine cornmeal, flour, sugar, salt, pepper and baking powder. Stir in eggs and milk.

Pour corn dog mixture into shot glass mold.

Bake for 20 minutes or until a toothpick inserted into the corn dog shot glasses comes out clean.

Remove shot glass mold from the oven, let cool for a few minutes and with a sharp knife slice off any corn dog remnants that baked over the top of the mold so your shot glasses end up with a flat bottom.

Chop 4 of your hot dogs in half and stick half a hot dog into each shot glass and then finish filling with ketchup, mustard or your preferred corn dog accompaniment.

Slice the 5th hot dog into 8 equal slices and use those to garnish the rims of the shot glasses.