1 pkg. cornbread/muffin mix (8.5 oz) 2/3 cup all purpose flour 1 tsp. ground mustard 1/2 tsp. onion powder 1/2 tsp. chili powder 1/2 tsp. paprika 1/8 tsp. cumin 1 large egg 1 cup 2% milk 10 hot dogs

1. In a large bowl, combine the first seven 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. Fry corn dogs, a few at a time, for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels.