In a large bowl whisk together 3/4 cup of the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Pour into a tall drinking glass and set aside.

Cut the Spam into twelve even logs. Skewer the logs with a thin popsicle stick. Dredge the skewered Spam pieces in flour and dust to shake excess. Then, working with one at a time, dip into the glass filled with the corn batter. Lift and dunk again to fully coat.

Fill a large pot halfway up vegetable oil and heat to 360°F, monitoring it with a deep-fry or candy thermometer.

Once hot, carefully lay the coated corn dogs into the hot oil. Cook about three at a time so you don't overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to catch grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in the oven to rewarm and get them crispy before eating. Serve with mustard and ketchup on the side for dunking. Enjoy!