Bacon Wrapped Jalapeno Cheese Corn Dog
Corn dogs are one of my favorite fair foods. Years ago, German immigrants in Texas started wrapping their hot dogs in a bread-like dough and baking them. Later on, county fairs started battering and frying hot dogs on a stick, and that is how the beloved American corn dog on a stick came about.
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Choose a Good Hot Dog
To really elevate the flavor in every bite, you want to choose a good hot dog or sausage link. I strongly prefer a jalapeno cheddar sausage link, but if you want something milder, any smoked sausage or hot dog will do.
Tip: For even more flavor, grill or smoke the sausages before you start the corndogs.
Prep the Bacon and Batter
Get your cast iron skillet hot over medium heat and add the bacon. Cook, flipping frequently, until the bacon is a little more than halfway done. Remember, we’re going to need it to be pliable enough to wrap around the hot dog.
For the batter, start by mixing up all the dry ingredients in a medium sized bowl. In a second bowl, mix up the wet ingredients until they are well combined.
Tip: If you don’t have avocado oil, you can substitute with any similar food oil you have around the house.
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Get to mixing – the batter will be thicker than you expect because it’s made for frying.
You want a batter that will stick to a corndog. If it doesn’t stick, thicken with a little corn starch.
Batter & Fry
Start by drying off all of the hot dogs with a towel. The batter will not adhere to a wet hot dog.
Tip: Dust the hot dogs with corn starch. This will help the batter adhere to the meat.
One of the most charming things about a corn dog is that it comes on a stick so you can carry it around while you eat it. You can probably find some wooden sticks around the yard or outside and just whittle the bark off of the part going inside the hot dog. Before you batter the hot dogs, get them ready by putting them on sticks.
Serve Your Corn Dogs With These Dips
Wrap the hotdogs in bacon, using toothpicks to hold the bacon on each end. We will remove these toothpicks after frying – it’s just to hold everything in place while we batter and fry. That bacon is going to want to uncurl and jump ship so the toothpicks are there to keep the chaos at bay.
I’m using peanut oil, but you can use any fry oil. Preheat to 350 degrees. Dip the corndog in the batter. Place the corn dog immediately in the fryer, one or two at a time. Make sure they don’t touch in the fryer or they’ll stick together.
Tip: Put the batter in a stainless steel tumbler. It’s the perfect shape and size to batter the entire corndog.
Fry for a couple of minutes, turning occasionally to evenly fry on both sides. It’s finished when the color is the perfect golden brown of a corn dog. Serve with your favorite condiments.
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Jalapeno Cheese Corndogs – Cowboy Kent Rollins
Ingredients
- 8 jalapeno cheese hotdogs or sausages
- Cornstarch for sprinkling
- 8 slices thick-cut bacon
- Wooden sticks
- 1 ½ cups yellow corn meal
- 1 ¼ cups all-purpose flour
- 1 teaspoon garlic powder
- 2 tablespoons baking powder
- 3 tablespoons brown sugar
- 2 teaspoons Red River Ranch Original Seasoning or your favorite all-purpose seasoning
- 1 large egg
- 1 tablespoon avocado oil
- 1 ¾ cups buttermilk
- ⅓ cup honey
- Oil for frying
- Kent’s Sweet and Spice Mustard or your favorite sauce for dipping
Instructions
- In a large cast iron skillet, fry bacon over medium-high heat, until half-way done.
- Pat the hotdogs dry with a paper towel. Generously sprinkle the hotdogs with the cornstarch and tap to remove any excess. Insert the sticks at least halfway through one end of each hotdog. Place the hotdogs on a wire rack.
- In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and seasoning.
- In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.
- Pour the wet mixture into the dry mixture and whisk until smooth. The consistency should be thick enough to stay on the hotdog when dipping. Adjust with more flour to thicken, or buttermilk to thin.
- Pour enough fry oil in a Dutch oven or fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.
- Pour the batter into a tall glass or mason jar. Dip one hotdog at a time in the glass, and swirl to evenly coat the hotdog.
- Place the hotdog(s) in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning. Remove and place on a wire rack. Serve warm with Kent’s mustard!