Ingredients

• 1 Egg (50 g)
• ⅓ cup Milk (80 mL)
• ½ package Golden Cornbread Mix (185 g)
• 8 Hot Dogs (280 g)
• 8 Skewers
• Oil for frying

Instructions

1. In a large, shallow bowl combine egg, milk and cornbread mix. Stir until just combined and set aside. Insert skewers into hot dogs and pat dry with a paper towel. Heat oil to 350°F in a pan large enough to accommodate the skewered hot dogs.
2. Pour the cornbread batter into a large drinking glass that is at least as deep as the hotdog is long. Holding the hot dog by the skewer, dip into the batter. Turn the skewer to coat the entire hot dog. Place the coated hot dog into the preheated oil. Fry until brown, about 3–5 minutes.
3. Remove from the oil and place on a paper towel to drain. Serve with mustard and ketchup.