Combine yeast, sugar, warm water and oil. Let yeast dissolve; add corn- meal, salt and flour. Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn. Let rise until doubled in bulk. Punch down. Roll into rectangle 10 x 16 inches. Cut with a pizza cutter into 10 equal sized rectangles. Wrap around hot dog pinching edges together. Bake 350 degrees for 20 minutes.

Options: wrap 1/2 slice of American cheese around hot dogs or put 1 tablespoon chopped raw onion inside hot dog wrap before baking. Wraps 10 hot dogs.