Servings: 10 | Preparation time: 20 minutes | Cooking time: 10-12 minutes
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 2/3 cup all-purpose flour
- 1 tsp ground mustard
- 1/2 tsp Cool Runnings onion powder
- 1/2 tsp Cool Runnings hot chili powder
- 1/2 tsp Cool Runnings paprika
- 1/8 tsp Cool Runnings cumin ground
- 1 large egg
- 1 cup 2% milk
- 10 hot dogs
- 10 wooden skewers
- Oil for deep frying
Directions
1. 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.
2. In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
3. Enjoy.
Tip: When dipping the hot dogs into a batter, it's easier in a tall glass.
Corn Dog Recipe Card
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