Corn Dogs with mustard recipe

Ingredients:

1 cup Gluten Free Pancake Mix

1 cup yellow cornmeal

1/2 Tbsp baking powder

1 tsp salt

1 Tbsp vegetable shortening

1 cup milk

1 package Gluten-Free hot dogs-cut into quarters

Directions:

In large bowl, stir together country pancake mix and cornmeal, baking powder and salt. Add shortening until mixture becomes coarse. Add milk.

Make a thick batter, very much like a pancake batter. If batter gets stiff add small amount of water. All you have to do to prepare the corn dogs is grab the wieners right out of the package. Cut them into quarters and then insert the stick. Coat your wiener by rolling it in the batter.

Holding on to the stick, fry that puppy in some deep hot oil until browned.

Leftover batter may be kept a few days in the refrigerator, and you can make something special from it.