Use a large bowl and put the baking mix, garlic powder, cayenne and cornmeal in it. Mix all of these ingredients properly.
Take another and put the eggs and milk in it. Whisk them together until a smooth mixture is created. Once that is done, pour these wet ingredients into the other bowl. Whisk them as well to ensure that they’re blended thoroughly. Don’t whisk all of these ingredients in a rush. Instead take your time and do it slowly and properly. One should always keep their cool while cooking as it’s reflected in your end recipe. Moreover, it also helps you remind if you’ve missed ingredient that you forgot to put in there.
Use another small bowl and pour the mustard and other preserves in it. Stir them together. This would create the solution that would be applied on the corndogs to complete your mustard corndog recipe.
Insert a chopstick into each of the corn dog, pushing it about halfway inside it. Hold the corn dog firmly in your one hand, while inserting the chopstick into it using the other. Make sure that you insert the chopstick in a straight line and not in a tilted direction.
Heat the frying pan over medium heat. When the frying pan is heated enough pour some olive oil in it. Make sure that you pour the oil carefully without letting is splatter over you.
Sprinkle a bit of flour over each corn dog. Dip that into the butter once. After that, place them in the frying pan whose oil would’ve been heated by now. Fry each corn dog for about 3 to 5 minute(s) each or until they turn golden brown. You can fry a maximum of two to three of them at a time in the frying pan. Try avoiding from frying more than that at the same time.
Once they’ve turned golden brown, take them out and dry them using a brown paper. Brush them lightly with the sweet mustard sauce and they’re ready to be served!