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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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.