Instructions: Pierce each frank in several places with a fork. Roll in flour and set aside.

In a mixing bowl combine corn muffin mix, eggs and milk; mix thoroughly. In large fryer or deep, heavy skillet, heat 1 1/2 inches of vegetable oil to 375F or until bread cube sizzles in it.

Dip each frank in batter, coating evenly. Place gently into oil; cook 3-4 at one time, turning until golden brown all over. Drain on paper towels.

Place corn dogs on lightly-oiled shallow baking sheet and bake at 375F for 8 minutes or until thoroughly heated. Insert stick at least 2-inches into corn dog. Serve with mustard and ketchup.

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