1 pkg. hot dogs
8 wooden skewers
Vegetable oil for frying
1 pkg. corn muffin mix
1/3 c. flour
1 can cream-style corn
1/2 c. milk
1 egg
Pat hot dogs dry with paper towels. Insert skewers into 1 end of each. In large skillet heat 2" oil to 375. Meanwhile, in large, preferably shallow, bowl combine muffin mix with flour. Combine corn, milk and egg; stir into muffin mixture until ingredients are just moistened. Dip each hot dog into batter just before adding to hot oil. Fry, turning hot dogs frequently, until golden, about 4 minutes. Drain on paper towels. Make hush puppies with remaining batter by gently putting heaping tablespoonfuls into hot oil. Fry until golden, about 3 minutes; drain on paper towels.
