This recipe is said to be the one used by good ol’ Corn Dog 7. (Does anyone remember Corn Dog 7?) Use whatever kind of hot dog or cheese you’d like…and hint: the leftover batter makes delicious pancakes.
**USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it’s ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they’re 2/3 of the way through. Do the same with the cheese sticks.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn’t hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.
Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.
Serve with spicy mustard.
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easy, Easy,EASY! I halved the recipe because even though we are a family of 6 we didn’t need that many. We still had plenty of batter left over and I believe we made 7 corn dogs and 4 cheese sticks. I have toddlers and I cut the some of the dogs in two and made ‘halvesies’ and the kiddos loved them. Very tender batter and tasty to boot…will be doing this again and again 
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