Combine granulated sugar and cinnamon in a shallow bowl for the cinnamon sugar coating.

In a saucepan, combine water, butter, vegetable shortening, sugar, and salt.

Bring the mixture to a rolling boil.

Remove the saucepan from heat.

Stir in cornmeal and flour until fully combined.

Return the saucepan to low heat.

Stir vigorously until a ball of dough forms.

Remove the dough from the heat.

Place the dough in a mixing bowl.

Add the beaten eggs to the dough.

Blend until the dough is smooth and shiny.

In a deep skillet or Dutch oven, heat peanut oil to 375 degrees Fahrenheit.

Transfer the dough to a pastry bag fitted with a large star tip.

Pipe 8-inch strips of dough into the hot oil.

Fry the dough strips on both sides until they are browned and crisp.

Remove the fried churros from the oil and drain them on paper towels.

Sprinkle the drained churros with the cinnamon sugar mixture.