Best 2 Bacon Cheddar Jalapeño Corn Dogs Recipes

BACON CHEDDAR JALAPENO CORNBREAD

Bacon Cheddar Jalapeno Cornbread image

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Provided by Steve de Eyre

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

Ingredients

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers, diced

Steps:

Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g

BACON CHEDDAR JALAPEñO CORN DOGS RECIPE - (4.4/5)

Bacon Cheddar Jalapeño Corn Dogs Recipe - (4.4/5) image

Provided by Venzie

Number Of Ingredients 18

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk
2 large eggs
8 hot dogs
8 bacon strips, cooked and chopped
1 cup cheddar cheese, shredded
3 jalapeños, chopped
1/2 cup flour, for dredging
vegetable oil for frying
For the sweet and spicy mustard sauce
3 tablespoons yellow mustard
3 tablespoons spicy brown mustard (or Dijon)
3 tablespoons honey
1 to 2 teaspoons sriracha

Steps:

1.Heat vegetable oil (about 4 inches) in a large pot, over medium-high heat. 2.In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Fold in the cooked crumbled bacon, shredded cheese, and chopped jalapeños. Pour into a tall drinking glass. 3.Skewer the hot dogs with a thin popsicle stick. Dredge the skewered hot dogs in flour and dust to shake excess. Dip the floured hot dogs into the glass filled with the corn batter. Lift and dunk again to fully coat. 4.Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to catch grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in the oven to rewarm and get them crispy before eating. 5.To make the sauce: Whisk everything together in a small bowl. Serve with the hot corn dogs. The corn dogs, once fried, can be frozen. Lay them out on a baking sheet and place in the freezer until completely frozen. Transfer to a freezer storage bag or freezer-safe airtight container. Reheat them in a 350° oven for about 10 minutes. Enjoy!