Preheat a deep fryer or skillet filled with 2 cups of vegetable oil to 375°F.
In a small bowl, whisk together the Jiffy corn muffin mix, eggs, flour, sugar, and baking soda. Pour in the milk and stir until combined. The mixture will be chunky.
Skewer a mini hot dog and dip it in the batter. Be sure to evenly cover the hot dog so no skin is showing.
Using a fork or similar utensil, slide the battered hot dog off the skewer and into the hot oil. Repeat with the remaining hot dogs.
Deep fry the corn dogs for 3-5 minutes, rotating occasionally until golden brown on all sides. Serve hot with a side of mustard. Enjoy!