Ingredients:
- 8 hot dogs
- 1/2 cup canned chili (no beans)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (fresh or pickled)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- Wooden skewers
- Vegetable oil for frying
Directions:
- Pat the hot dogs dry and cut a small slit down the middle of each hot dog.
- Stuff each slit with a bit of chili, cheddar cheese, and diced jalapeños. Use a toothpick to secure the filling if needed.
- Insert a wooden skewer into each hot dog and freeze them for 10-15 minutes to firm up.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, egg, and melted butter to the dry ingredients, and stir until the batter is smooth.
- Heat vegetable oil in a large pot to 350°F (175°C).
- Dip each stuffed hot dog into the batter, ensuring it’s fully coated, and carefully lower it into the hot oil.
- Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve hot with ketchup, mustard, or ranch dipping sauce.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 8 corn dogs
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