Bacon, Cheddar and Jalapeño Corn Dogs

Bacon, Cheddar and Jalapeño Corn Dogs

prep

15 Min

cook

5 Min

feeds

6-8

Homemade corn dogs hand-dipped in an amazing batter made with bacon, cheddar, and jalapeños all fried until crispy. Dunked in a smoky, spicy chipotle mayo. They're super easy to make and are perfect for a fun dinner or lunch!

Ingredients

8-10 hot dogs

1 cup flour

1 cup cornmeal

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons baking powder

2 Tablespoons maple syrup

2 eggs

2 cups buttermilk

1/2 cup cheddar cheese, shredded

1-2 jalapeños, seeded and diced

8-10 pieces of bacon, cooked and crumbled

8-10 short skewers

Canola or peanut oil for frying


1/2 cup mayonnaise

1-2 chipotle peppers in adobo sauce plus 2 Tablespoons of adobo sauce (Depending on how much heat you want)

2 Tablespoons ketchup

1 lime, juiced

8-10 hot dogs

1 cup flour

1 cup cornmeal

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons baking powder

2 Tablespoons maple syrup

2 eggs

2 cups buttermilk

1/2 cup cheddar cheese, shredded

1-2 jalapeños, seeded and diced

8-10 pieces of bacon, cooked and crumbled

8-10 short skewers

Canola or peanut oil for frying

1/2 cup mayonnaise

1-2 chipotle peppers in adobo sauce plus 2 Tablespoons of adobo sauce (Depending on how much heat you want)

2 Tablespoons ketchup

1 lime, juiced


Instructions

Corn Dogs

Step 1

Mix all the batter ingredients, including the jalapeño, cheddar and bacon.

Step 2

Stick skewers through the hot dogs. Dust the dogs with flour. It will make the batter stick better.

Step 3

Add the batter to a tall cup. Insert the hotdogs into the batter and use a spoon to pour the batter over the top.

Step 4

Add the corn dogs to the heated oil and fry about 3-5 minutes or until the batter is no longer raw and golden brown.

step 5

Remove corndogs from hot oil and drain on a paper towel-lined plate. Serve with chipotle mayo dipping sauce.