Corn Dog Batter

2 cup unbleached flour
1 2/3 cup Riverview Farms cornmeal
2 tablespoon sugar
3 teaspoon baking powder
1/2 tablespoon dry mustard
2 eggs, beaten
2 cups buttermilk

1. Add dry to wet all at once
2. Stir to bring together but no more (lumps are OK)
3. Let rest for 10 minutes
4. Stab each sausage with a bamboo skewer
5. Dip the hot dog in a glass filled with batter
6. Deep fry at 350ºF till golden brown and delicious