Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix2/3 cup all-purpose flour1 teaspoon ground mustard1/2 teaspoon onion powder1/2 teaspoon chili powder1/2 teaspoon paprika1/8 teaspoon ground cumin1 cup 2% milk1 large egg10 wooden skewers10 hot dogsOil for deep-fat frying
Preparation
In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
