CORN DOGS ON A STICK
1 package hotdogs (8)
8 large bamboo skewers
1 package Quick Corn Muffin Mix (mixed to a thick mix)
1 quart corn oil
yellow or spicy mustard
Preheat oil to 320-330 degrees. Skewer each hotdog. Dredge each hotdog with
Carefully drop corndogs into preheated oil. Fry each corndog until golden brown.
Remove corndogs with tongs, lifting by the exposed skewer; drain on paper towels.
Serve with mustard