1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon Cool Runnings onion powder
1/2 teaspoon Cool Runnings chili powder
1/2 teaspoon Cool Runnings paprika
1/8 teaspoon Cool Runnings ground cumin
1 large egg
1 cup 2% milk
10 hot dogs
10 wooden skewers
Oil for deep-fat frying
In a large bowl, combine the first 7 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.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.