Jalapeno Cheddar Corn Dogs

Why You’ll Love This Recipe

Jalapeno cheddar corn dogs are the perfect combination of savory, cheesy, and spicy flavors wrapped in a crispy golden batter. The cheese adds a creamy richness that pairs perfectly with the heat from the jalapenos, while the hot dog provides that classic meaty texture everyone loves. This recipe is fun to make and even more fun to eat, offering a unique twist on a classic treat. With easy-to-follow steps, you can make these flavorful corn dogs at home in no time, and they’re guaranteed to be a hit at your next gathering.

Ingredients

• 6 hot dogs (preferably beef or turkey)

• 1/2 cup cheddar cheese, cut into small cubes

• 1-2 jalapenos, finely chopped (seeds removed for less heat)

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1 large egg

• 1 cup buttermilk (or regular milk)

• 1/2 teaspoon paprika

• 1 tablespoon vegetable oil (for batter)

• 6 wooden skewers

• Oil for frying (vegetable or canola oil works well)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the hot dogs: Insert a skewer into each hot dog, ensuring it goes through the center to make it easier to dip and fry. Next, stuff each hot dog with small cubes of cheddar cheese and finely chopped jalapenos. You can use a small knife to make a slit along the side of the hot dog to create a pocket for the cheese and jalapenos.

2. Make the batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, garlic powder, and paprika. In a separate bowl, beat the egg and then mix in the buttermilk and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until combined into a thick batter. If the batter is too thick, you can add a little more milk to reach your desired consistency.

3. Heat the oil: Heat oil in a deep fryer or a large pot to 350°F (175°C). Make sure there’s enough oil to fully submerge the corn dogs. You can test the temperature with a candy thermometer or by dropping a small amount of batter into the oil—if it bubbles and rises quickly, the oil is ready.

4. Coat the hot dogs: Dip each prepared hot dog into the batter, ensuring it’s fully coated. If the batter doesn’t stick well, roll the hot dog in a little extra flour to create a better base before dipping it into the batter.

5. Fry the corn dogs: Carefully lower the battered corn dogs into the hot oil. Fry in batches, turning occasionally, until the batter is golden brown and crispy, about 4-5 minutes. Use tongs to remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Serve: Allow the corn dogs to cool for a few minutes before serving. Serve them with mustard, ketchup, or your favorite dipping sauce.

Servings and Timing

This recipe makes about 6 jalapeno cheddar corn dogs. The prep time is about 20 minutes, and the frying time is 4-5 minutes per batch. Total time for making these delicious corn dogs is approximately 30-35 minutes.

Variations

• Spicy Cheddar Corn Dogs: Add more jalapenos or other spicy ingredients like hot sauce or crushed red pepper flakes for a bolder kick.

• Vegetarian Version: Substitute the hot dogs with vegetarian or plant-based hot dogs for a vegetarian-friendly option.

• Cheese Variety: Swap out the cheddar for a different cheese such as pepper jack for extra spiciness, or a sharp gouda for a different flavor profile.

• Gluten-Free: Use gluten-free all-purpose flour and cornmeal to make a gluten-free version of these corn dogs.

Storage/Reheating

Store any leftover jalapeno cheddar corn dogs in an airtight container in the refrigerator for up to 2 days. To reheat, you can place them in an oven at 350°F (175°C) for about 10 minutes to keep the batter crispy, or microwave them for a quicker option (though the batter may lose its crispiness). For extra crispiness, reheating them in an air fryer is also a great option.

FAQs

Can I use regular cheese instead of cheddar?

Yes, you can use any cheese that melts well, such as mozzarella, pepper jack, or gouda. Just keep in mind that different cheeses will affect the flavor.

Can I make these corn dogs ahead of time?

Yes, you can prep the corn dogs in advance by stuffing the hot dogs with cheese and jalapenos, then covering them and refrigerating until you’re ready to batter and fry them. It’s best to fry them fresh for the best texture, but prepping them ahead of time saves some steps.

Can I bake these instead of frying them?

While deep frying gives these corn dogs their signature crispy texture, you can bake them for a lighter version. Preheat your oven to 375°F (190°C), place the corn dogs on a lined baking sheet, and bake for about 15-20 minutes, flipping halfway through, until golden and crispy.

How can I make these less spicy?

If you prefer less heat, you can remove the seeds from the jalapenos or use only one jalapeno in the mixture. For even less spice, omit the jalapenos entirely and just stick with the cheddar cheese.

Can I use mini hot dogs for smaller corn dogs?

Yes, mini hot dogs work great for bite-sized corn dogs, especially if you’re serving them as appetizers. Just adjust the frying time as they will cook faster than regular-sized hot dogs.

Can I use homemade cornmeal batter?

Absolutely! You can make a homemade cornmeal batter using cornmeal, flour, sugar, baking powder, and milk. Adjust the consistency to your preference and follow the same steps for dipping and frying.

What dipping sauces go well with jalapeno cheddar corn dogs?

These corn dogs pair perfectly with mustard, ketchup, ranch dressing, or a spicy aioli. You could even serve them with a tangy barbecue sauce or creamy cheese dip.

How do I prevent the batter from falling off the hot dogs?

Make sure the hot dogs are dry before dipping them into the batter, as moisture can cause the batter to slide off. You can also roll the hot dogs in flour before dipping them to create a better base for the batter to stick.

Can I freeze the corn dogs?

Yes, you can freeze cooked corn dogs. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. To reheat, bake from frozen at 350°F (175°C) for 10-12 minutes until hot and crispy.

Can I use store-bought corn dog batter?

Yes, if you’re short on time, you can use store-bought corn dog batter. Just follow the package instructions for dipping and frying.

Conclusion

Jalapeno cheddar corn dogs are a fun and flavorful twist on a classic favorite. With gooey melted cheese, a spicy jalapeno kick, and a crispy cornmeal batter, these corn dogs are sure to become a new go-to snack for any occasion. Whether you’re serving them at a party, a family dinner, or for a fun treat, these delicious corn dogs are bound to be a crowd-pleaser. Plus, they’re easily customizable, making them a perfect choice for any spice lover!

Jalapeno Cheddar Corn Dogs

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Jalapeno cheddar corn dogs are a spicy twist on the classic fair food, featuring juicy hot dogs stuffed with cheddar cheese and jalapenos, all wrapped in a crispy cornmeal batter.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 4-5 minutes per batch
• Total Time: 30-35 minutes
• Yield: 6 jalapeno cheddar corn dogs
• Category: Snack
• Method: Frying
• Cuisine: American

Ingredients

1. 6 hot dogs (preferably beef or turkey)
   
   1/2 cup cheddar cheese, cut into small cubes
   
   1–2 jalapenos, finely chopped (seeds removed for less heat)
   
   1 cup cornmeal
   
   1 cup all-purpose flour
   
   1 tablespoon sugar
   
   1 tablespoon baking powder
   
   1/2 teaspoon salt
   
   1/2 teaspoon garlic powder
   
   1 large egg
   
   1 cup buttermilk (or regular milk)
   
   1/2 teaspoon paprika
   
   1 tablespoon vegetable oil (for batter)
   
   6 wooden skewers
   
   Oil for frying (vegetable or canola oil works well)

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Instructions

Prepare the hot dogs: Insert a skewer into each hot dog, ensuring it goes through the center to make it easier to dip and fry. Stuff each hot dog with small cubes of cheddar cheese and finely chopped jalapenos. Use a small knife to create a pocket along the hot dog to hold the cheese and jalapenos.

1. Make the batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, garlic powder, and paprika. In a separate bowl, beat the egg and then mix in the buttermilk and vegetable oil. Combine the wet and dry ingredients, stirring until a thick batter forms. Add more milk if the batter is too thick.
2. Heat the oil: Heat oil in a deep fryer or large pot to 350°F (175°C). Test with a small amount of batter – if it bubbles and rises quickly, the oil is ready.
3. Coat the hot dogs: Dip each prepared hot dog into the batter, ensuring it’s fully coated. If the batter doesn’t stick well, roll the hot dog in a little extra flour before dipping.
4. Fry the corn dogs: Carefully lower the battered corn dogs into the hot oil, frying in batches for 4-5 minutes or until golden brown and crispy. Use tongs to remove the corn dogs and place them on a paper towel-lined plate to drain.
5. Serve: Let the corn dogs cool for a few minutes before serving with mustard, ketchup, or your favorite dipping sauce.

Notes

• Spicy Cheddar Corn Dogs: Add more jalapenos or other spicy ingredients like hot sauce or crushed red pepper flakes for a bolder kick.
• Vegetarian Version: Use vegetarian or plant-based hot dogs for a meat-free option.
• Cheese Variety: Substitute cheddar with pepper jack or gouda for a different flavor profile.
• Gluten-Free: Use gluten-free flour and cornmeal to make these corn dogs gluten-free.
• Storage: Leftover corn dogs can be stored in an airtight container for up to 2 days. To reheat, bake at 350°F (175°C) for 10 minutes to maintain crispiness.

Nutrition

• Serving Size: 1 corn dog
• Calories: 270
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 30mg