Smoky Bacon Cheddar Corn Dogs

Step-by-Step Instructions

1. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter until combined.
3. Gradually add the wet mixture to the dry ingredients, stirring just until blended.
4. Carefully fold in the crumbled bacon and shredded cheddar cheese.
5. Skewer each hot dog with a wooden stick, ensuring it’s well inserted.
6. Dip each hot dog into the batter, ensuring it’s evenly coated.
7. Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
8. Gently lower the coated hot dogs into the hot oil, frying for about 3-4 minutes until golden brown.
9. Once cooked, remove from oil and drain on paper towels.
10. Serve hot with your favorite dipping sauces!

Best Ways to Enjoy It

The perfect Smoky Bacon Cheddar Corn Dogs deserve equally delicious sides. Consider pairing them with homemade ranch dressing, spicy mustard, or vibrant ketchup. For a complete feast, serve with crispy French fries, coleslaw, or a fresh garden salad. Adding a refreshing drink, like a homemade lemonade or iced tea, could elevate the experience even further.

Keeping Leftovers Fresh

If you happen to have any corn dogs left, store them in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer for a couple of minutes to restore that crispy texture. Freezing is an option too—just lay them flat in a single layer on a baking sheet before transferring to a freezer bag, where they can last for up to three months.

Helpful Cooking Tips

• Make sure your oil is at the right temperature for frying; too low will yield soggy dogs, too high might burn the coating.
• If the batter is too thick or thin, adjust with a little more milk or flour to get the consistency just right.
• For added flavor, consider sprinkling spices like cayenne or paprika into the batter!

Creative Twists

Feeling adventurous? You could try swapping out the bacon for chorizo or adding jalapeños into the batter for a spicy kick. Experiment with different cheeses like pepper jack for a zesty twist. Top with different sauces, from barbecue to sriracha mayo, for an even more personalized touch!

FAQ

What is the prep time for this recipe?
Preparation takes about 20 minutes, with frying time adding another 15-20 minutes depending on how many you cook at once.

Can I make these corn dogs ahead of time?
Yes! Prepare the batter and dip the hot dogs in advance, then keep them covered in the fridge until you’re ready to fry them.

Are there any vegetarian options for this recipe?
Absolutely! Substitute the hot dogs for veggie dogs and stick with the same batter and procedure. You can still include the bacon or switch it out for a plant-based alternative for the same smoky flavor!

Now that you’re equipped with the know-how, it’s time to host your next gathering or treat yourself to a delicious snack. Enjoy every bite of these Smoky Bacon Cheddar Corn Dogs!

Smoky Bacon Cheddar Corn Dogs

Delicious corn dogs wrapped in smoky bacon and tangy cheddar cheese, all coated in a crispy cornmeal batter. Perfect for game days or backyard BBQs!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the batter

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup melted butter

For the corn dogs

• 8 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 8 pieces hot dogs
• 8 pieces wooden skewers
• as needed for frying oil For frying

Method

 

Preparation

1. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter until combined.
3. Gradually add the wet mixture to the dry ingredients, stirring just until blended.
4. Carefully fold in the crumbled bacon and shredded cheddar cheese.
5. Skewer each hot dog with a wooden stick, ensuring it’s well inserted.
6. Dip each hot dog into the batter, ensuring it’s evenly coated.

Cooking

1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
2. Gently lower the coated hot dogs into the hot oil, frying for about 3-4 minutes until golden brown.
3. Once cooked, remove from oil and drain on paper towels.
4. Serve hot with your favorite dipping sauces!

Notes

For a lighter option, substitute turkey bacon. Use gluten-free flour for gluten-sensitive diets. Ensure oil temperature is right for frying; too low yields soggy corn dogs, too high may burn the coating. Adjust batter consistency with more milk or flour as necessary.