Corn Dogs

Made with "JIFFY" Sweet Cornbread & Muffin Mix.

Available in 6/5 lb and 50 lb bags.
Complete – add water only


INGREDIENTS	2½ LB BATCH	5 LB BATCH
"JIFFY" Sweet Cornbread & Muffin Mix	2½ lb	5 lb
Hot Dogs, standard size	47	94
Thick Wooden Skewers	47	94
Corn Starch	1/2 cup (2 oz)	1 cup (4 oz)
All-Purpose Flour	3 cups (12.75 oz)	6 cups (1.6 lb)
Baking Powder	1½ tsp	1 Tbsp
Ground Mustard	2 Tbsp	4 Tbsp
Paprika	2½ tsp	5 tsp
Cayenne Pepper	1½ tsp	1 Tbsp
Eggs	4	8
Water	4 cups (32 oz)	2 quarts (4 lbs)
Oil for frying


INSTRUCTIONS
1	Pre-heat oil in deep fryer to 360°F.
2	Insert wooden skewers into hot dogs. Blot hot dogs dry with paper towel. Roll in corn starch, coating them with a thin layer. Tap to remove excess. Set aside.
3	Use a mixer with paddle attachment.
4	Add Sweet Cornbread Mix, all-purpose flour, baking powder, ground mustard, paprika, and cayenne pepper into mixing bowl. Blend on low speed* until combined.
5	Add eggs and water to bowl. Blend on low speed* for 30 more seconds.
6	Stop mixer. Scrape bowl and paddle.
7	Blend on low speed* for 30 more seconds.
8	Fill a tall drinking glass with batter. Dip hot dogs in batter one at a time.
9	Carefully place in deep fryer.
10	Fry according to the table below, or until golden: