Monday, July 7, 2014

Bacon, Cheddar, and Jalapeno Corn Dogs

fill a cup with batter
I found this recipe on Yummly for bacon, cheddar, and jalapeno corn dogs. I love to make hush puppies which are made with the same ingredients, cornmeal and flour. This recipe is a Wisconsinites dream with cheddar and hot dogs in one bite. No need to wait for the State Fair which is in a few weeks. This recipe is easy to make and a crowd pleaser. Oh, and good news! I found a use for my Magic Shake cup I bought at the Fair last year.

Here is how I made it. The recipe called for 8 pieces of bacon diced and 3 jalapenos. Make it to your taste

Bacon, Cheddar, and Jalapeno Corn Dogs

1 pkg long hot dogs
8 short skewers or popsicle sticks
3/4 cup flour plus 1/4 cup for dusting
3/4 cup cornmeal
1 1/2 tsp. baking powder
1 TBSP sugar
flour those doggies
2 eggs
1 pint buttermilk
1/2 cup cheddar shredded
1 jalapeno seeded and diced
1/2 package Oscar Mayer real bacon bits
2-4 inches of oil for frying

Heat the oil in medium heat. I once again used a wok because I could fit a few dogs lengthwise. You could also use a cast iron skillet. Mix all of the batter ingredients together including the jalapeno, cheddar, and bacon bits.
Stick skewers through the long hot dogs. Dust the dogs with flour. It makes the batter stick better. Add the batter to a tall cup. Insert the hotdogs into the batter and use a spoon to pour the batter over the top.
Add the corn dogs to the heated oil and fry about 3 minutes per side or until batter is no longer raw and golden brown. Remove and drain on paper towels. Serve with mustard and ketchup

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