INGREDIENTS
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4 hot dogs
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4 thinly sliced cheddar cheese, room temperature
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1 cup flour
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1 cup yellow cornmeal
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1/4 cup sugar
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4 teaspoons baking powder
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1/4 teaspoon salt
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⅛ teaspoon black pepper
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1 cup milk
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1 egg
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1 Jalapeño, minced
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1 quart vegetable oil for frying
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mustard, for serving