Prepare the cornbread mix according to package directions, but with double the milk. Set the batter aside for 5 minutes to thicken.
Meanwhile, evenly spread the flour on a large dish. Push skewers into the center of the hotdogs lengthwise. Roll the hotdogs in the flour until evenly coated from end to end, shaking off any excess flour.
Preheat the waffle iron. Pour the cornbread batter into a tall glass. Dip the hotdogs into the batter and slowly rotate until evenly coated in the batter.
Spray the preheated waffle iron generously with nonstick cooking spray. Place the dipped hotdogs into the waffle iron leaving plenty of space in between; the batter will spread 2 inches on both sides of the hotdog. Cook, pressing down on the waffle iron slightly, until deeply golden brown, 3 to 4 minutes. Serve immediately.