Ingredients:

• 16 hot dogs
• 16 wood skewers
• 1 gal peanut oil

Batter:

• 2 cups cornmeal
• 2 cups flour 
• 2 eggs
• 2.5 tbsp baking powder
• 3 tbsp Durty Gurl Bloody Mary Rub
• 2.5 cups milk

Instructions:

• Pre-heat Matador to medium heat with the oil, then heat to 350℉¢.
• Mix all ingredients to create the cornmeal batter, adding a little more milk if the mixture becomes too thick.
• Skewer a hot dog, dip into the cornmeal batter, and ensure the hot dog is 100% covered.
• Slowly add hot dog skewers to the hot oil, cooking for 4-5 minutes until the cornmeal batter is golden brown.
• Allow the corn dogs to cool slightly before eating.