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Perfect for parties, game days, or even just a fun family dinner, this corn dogs recipe, made with jalapeno and cheddar, is super easy to make and is sure to be a hit with the whole family.
Today, we’re going to talk about my favorite corn dogs recipe. Get ready for the perfect corn dog, people! These will knock your socks off.
I’m talking about Jalapeno Cheddar Corn Dogs – yes, you read that right! It’s the classic corn dog you love, but with a spicy kick and cheesy goodness that make it absolutely irresistible.
You know for a fact that the kids will like them. Something about a fresh corn dog just attracts kids. It’s an easy way to get food in them, that’s for sure!
Now, you might be thinking, “Corn dogs? Really?” But trust me, when you add jalapenos and cheddar to the mix, you’re taking things to a whole new level of deliciousness.
And today, we are deep frying! I don’t think there is a better way to make corn dogs. That delicious cornbread batter is cooked to perfection when it’s fried.
Plus, making them at home means you get to enjoy that fresh, crispy, golden brown perfection right out of the fryer.
So, get out your favorite condiments and let’s dive into why this Corn Dogs recipe is so good and how you can whip up these tasty treats in no time!
Some of our other favorite fried food recipes we have on our site include: Crispy Fried Hot Honey Chicken Recipe, Easy & Simple Fried Cream Cheese Wontons Recipe, and Easy Crispy Fried Green Beans Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CORN DOGS RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF SKEWERS ARE THE BEST TO USE?
- CAN I USE A DIFFERENT CHEESE?
- HOW TO REHEAT?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Jalapeno Cheddar Corn Dogs Recipe
WHY THIS RECIPE WORKS:
- Super Crunchy: Thanks to the hot oil and the perfect cornmeal batter, you get that crispy exterior we all love.
- Easy to Make: With simple steps and common ingredients, anyone can make these at home.
- Fun for All: Whether it’s for a kids’ party or watching the football game, these are sure to please the crowd.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Yellow cornmeal
- All-purpose flour
- Granulated sugar
- Baking powder
- Garlic powder
- Onion powder
- Salt
- Whole milk
- Large egg
- Vegetable oil
- Honey
- Cheddar cheese
- Pickled jalapenos
- Hot dogs
- Cornstarch
- Oil for frying
HOW TO MAKE CORN DOGS RECIPE:
- Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt together until combined.
- In a medium bowl, whisk together the milk, egg, oil, and honey until smooth.
- Pour the wet ingredients into the dry and whisk together until there are no lumps.
- Stir in the cheese and jalapenos until well combined.
- Let the batter sit for 5 minutes.
- Place the hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
- Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a plate. Repeat with the remaining hot dogs.
- Pour the batter into a large cup, you want to make sure you can dip the entire hot dog into the batter.
- Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. I find rotating the hot dog as you pull it up out of the batter helps keep the batter stick to the hot dog. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF SKEWERS ARE THE BEST TO USE?
Wooden skewers or popsicle sticks work great for making corn dogs. They should be sturdy enough to hold the hot dogs.
The last thing you want is to have that stick break!
These are the skewers I use: https://amzn.to/42JSmPj
CAN I USE A DIFFERENT CHEESE?
Absolutely! Cheddar is always a classic for any cheesy homemade corn dog recipe.
But feel free to use Colby Jack, Mozzarella, Pepper Jack, or Gouda for different flavors.
HOW TO REHEAT?
The best way to reheat these corn dogs is in an air fryer or oven to keep them crispy.
Air fryer corn dogs are probably my second favorite way to go. Air frying them will get them back to crispy again after storage.
Just a couple of minutes at high heat should do the trick.
ANY ADDITIONS?
From the corn dog batter to the hot dogs themselves, you can certainly add what you want!
- Add whole-kernel corn for a sweet crunch.
- Mix in bacon bits for a smoky flavor.
- Use a dash of hot sauce in the batter for extra heat.
- Sprinkle in some smoked paprika for a deeper flavor profile.
- Add a layer of mustard inside the batter for a tangy twist.
- Mix different cheeses for a more complex flavor.
- Incorporate diced green onions for freshness.
- Serve with your favorite dipping sauce, like ranch or honey mustard.
- Offer a side of classic side dish, like fries or onion rings, for the ultimate meal.
ANY SUBSTITUTIONS?
Sure thing! Try out a thing or two from this list on your homemade corn dogs. Let me know how it goes in the comments!
- Swap out the all-purpose flour for a gluten-free blend if needed.
- Use almond milk or soy milk for a dairy-free version.
- Substitute agave syrup or maple syrup for the honey.
- Try turkey or vegan hot dogs for a healthier option.
- Use coconut oil or canola oil for frying, depending on your preference.
- Pickled onions can be a great alternative to jalapenos for a different kind of twang.
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days.
Freezer: Freeze on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat directly from frozen.
DANA’S TIPS AND TRICKS:
- Dry off the hot dogs with a paper towel before coating to help the batter stick better.
- Use a tall glass for dipping the hot dogs in batter to get an even coat.
- Fry in small batches to prevent the oil temperature from dropping.
- Let the batter rest for a few minutes before using to thicken slightly for better adhesion.
- Always use a deep fryer or large pot with at least 4 inches of oil for even frying.
- Place corn dogs on a wire rack after frying to keep them crispy.
- You will have excess batter.
This Jalapeno Cheddar Corn Dogs Recipe is not just any corn dogs recipe. They’re a delicious snack that brings together the best of crispy, savory, and spicy flavors.
Whether you’re looking for an easy meal, a quick snack, or the perfect party food, these corn dogs have got you covered.
So here we go! Grab your ingredients, and let’s make some corn dog magic happen. Trust me, your taste buds (and your friends and family) will thank you!
If you like this recipe, you might also like:
If you’ve tried this CORN DOGS RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade Jalapeno Cheddar Corn Dogs Recipe
Equipment
Ingredients
For the batter:
- 2 cups fine yellow cornmeal
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 cups whole milk
- 1 large egg well beaten
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 cup finely shredded cheddar cheese
- 1/2 cup pickled jalapenos finely chopped
For assembly:
- 12 hot dogs
- 2 tablespoons cornstarch
- Oil for frying
Instructions
- Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.Oil for frying
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt together until combined.2 cups fine yellow cornmeal, 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt
- In a medium bowl, whisk together the milk, egg, oil, and honey until smooth.2 cups whole milk, 1 large egg, 1 tablespoon vegetable oil, 1 tablespoon honey
- Pour the wet ingredients into the dry and whisk together until there are no lumps.
- Stir in the cheese and jalapenos until well combined.1 cup finely shredded cheddar cheese, 1/2 cup pickled jalapenos
- Let the batter sit for 5 minutes.
- Place the hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.12 hot dogs, 2 tablespoons cornstarch
- Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a plate. Repeat with the remaining hot dogs.
- Pour the batter into a large cup, you want to make sure you can dip the entire hot dog into the batter.
- Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. I find rotating the hot dog as you pull it up out of the batter helps keep the batter stick to the hot dog. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Notes
- Dry off the hot dogs with a paper towel before coating to help the batter stick better.
- Use a tall glass for dipping the hot dogs in batter to get an even coat.
- Fry in small batches to prevent the oil temperature from dropping.
- Let the batter rest for a few minutes before using to thicken slightly for better adhesion.
- Always use a deep fryer or large pot with at least 4 inches of oil for even frying.
- Place corn dogs on a wire rack after frying to keep them crispy.
- You will have excess batter.
Nutrition
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