Recreate your favorite state fair food at home. Corn dogs are a classic treat, and cutting hot dogs in half make this kid-friendly. Adults and kids alike will love the slightly spicy and tangy green chile mustard.
In a small bowl, mix the mustard and chiles, then set aside.
In a deep-fryer or heavy saucepan, heat 3 inches of oil to 375 degrees F. In a medium bowl, mix the club soda, cornbread mix, and egg. Spoon the mixture into a tall narrow jar or glass. Insert the sticks into the hot dogs, leaving about 4 inches to hold. Roll the hot dogs in flour, then dip into the cornbread mixture, rolling to cover completely. Smooth out the batter with knife, if necessary.
Fry 2 to 3 corn dogs at a time in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Serve the corn dogs with the green chile mustard.