Made with "JIFFY" Sweet Cornbread & Muffin Mix.
This Recipe Uses:
"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: |
| SCALE | DEEP FRYER | YIELD 5 LB BATCH |
| 1.8 oz batter | 360°F for 2 – 3 minutes | 94 |
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.