2 boxes corn muffin mix (recommended: Jiffy brand)
1 cup all-purpose flour
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder (optional)
2 teaspoons cumin (optional)
8 hot dogs
Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix with the flour, then stir in the eggs, milk and melted butter. Season the mix with chili powder and cumin. The batter will be a thick, sticky biscuit dough.
Thread each hot dog with a skewer and coat each with the dough, about 1/4" thick. This is kind of tricky - if it's too thick or too thin it will just slide off the dog when it's baking. And there is no clean way to do this - I use a spatula.
Place coated dogs on a cookie sheet and use your fingers to spread batter on any exposed dog spots. Repeat until all 8 are coated.
Bake 12 to 15 minutes or until evenly deep brown all over.
Serve the corn dogs with your favorite hot dog condiments.