(adapted from The Pioneer Woman)
6 c. Krusteaz pancake mix
2 c. yellow cornmeal
2 eggs, slightly beaten
4 - 6 c. water (more if needed to thin batter)
cheese (American or your favorite) cut Into 1/2-in. x 3 in. sticks
**USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
In a large bowl, combine pancake mix and cornmeal.
Stir in eggs and water, starting with 4 cups, adding more water as needed for batter to become slightly thick (but not overly gloppy.)
Insert cheese onto chopsticks so that they're 2/3 of the way through.
Heat canola oil in a deep pot over medium-high heat.
Drop in a bit of batter, which should immediately start to sizzle but should not brown or burn.
Dip the cheese sticks into the batter and allow excess to drip off for a couple of seconds.
Carefully drop each stick into the oil (stick and all), using tongs or a spoon to make sure it doesn't hit the bottom of the pan.
Flip occasionally to ensure even browning.
Remove from oil when the outside is deep golden brown, about 2 to 3 minutes.
Serve with spicy mustard.