Jalapeno Cheddar Corn Dogs are a fun twist on a classic fair food! Hot dogs coated in a cheesy cornmeal breading packed with spicy jalapenos are deep-fried to perfection in just a few minutes.
If you’ve never made corn dogs at home before, don’t worry! I’m sharing all of the details, plus tips and tricks to make them perfect.
This recipe for homemade corn dogs is so much fun! Corn dogs remind me of fairs and carnivals, and they’re such a treat to eat!
A corn dog is just a hot dog on a stick that’s been battered and fried so that it’s crispy on the outside and juicy in the middle. Delicious, right?
But these Cheddar Jalapeno Corndogs take that classic recipe one step further, by adding shredded cheese and diced pickled jalapenos right into the cornmeal batter.
The result is packed with amazing Tex-Mex flavor in every crispy, meaty bite!
Why You’ll Love This Recipe
This recipe is amazing because you’ll learn exactly how to make homemade corndogs, just like the iconic summertime fair and carnival food.
When it comes to the best fair foods, corn dogs are right up there with funnel cake and kettle corn (and you can make those at home too with my easy recipes).
The addition of cheddar cheese and jalapeno to the corn dog batter takes a common snack to a much more delicious place. These tasty batter dogs are just begging to be dipped into mustard, ketchup, or even salsa!
Key Ingredients
Here’s what you need:
- Hot Dogs: I think corndogs are best with regular packaged hotdogs, like Ballpark Franks or Nathan’s hot dogs. Larger or thicker hot dogs will be more difficult to work with.
- Cornmeal: There are a few different types of cornmeal available at the grocery store. For corndogs, you want “fine” cornmeal, rather than coarse or medium ground.
- Cheddar Cheese: I prefer to use sharp cheddar in this recipe. It’s best to grate your own cheese from a block – it’s meltier and tastier this way!
- Pickled Jalapenos: Drain the liquid away from the jarred peppers, and chop them into small pieces.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Corn Dogs
Start by preheating about 4 inches of cooking oil in a deep fryer or a heavy Dutch oven to 350°F (180°C).
- Mix the Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt.
- Then the Wet Ingredients: In a medium bowl, whisk together the milk, egg, oil, and honey until smooth.
- Combine: Add the wet ingredients to the dry ingredients and whisk until there are no lumps. Then stir in the shredded cheese and jalapenos.
- Rest: Let the cornmeal batter sit for 5 minutes so that the cornmeal absorbs the liquid. The finished batter should be like a thick pancake batter.
Tip!
If your batter seems too thick, add a small amount of milk to thin it out. On the flip side, if it’s too thin, thicken it with a bit of flour.
- Prep the Hotdogs: Coat the hotdogs with cornstarch by shaking the cornstarch and hot dogs together in a large ziplock bag. This step will help the batter stick to the hot dogs since they’ll be dryer and a bit sticky.
- Get Ready to Fry: Insert a bamboo skewer into each hotdog, being careful not to poke it all the way through. Pour the batter into a large cup that is deep enough to fit an entire hot dog into.
- Batter: Work with one corn dog at a time. Hold a skewered hotdog by the stick and dip it into the batter, rotating and lifting until the entire hot dog is coated. Let any excess drip off, and then lower the battered hot dog immediately, but slowly, into the hot oil.
- Fry: Fry for about 5 minutes, turning the corn dogs over as needed to brown all sides. Once fried, place on a paper towel to absorb oil, then place on a wire rack while you fry the rest of the hot dogs.
Recipe Tips
- Take your time: You will need to work with the hot dogs one at a time, since the batter is liquid, the corn dog needs to go into the oil asap! You can fry one or two of them at a time, but avoid overcrowding the fryer.
- Add some spice: Instead of the onion and garlic powder, try these corn dogs with Creole seasoning, blackening seasoning, or fajita seasoning.
- Other mix-ins: Whole corn kernels are always fun in cornbread or cornmeal breading. You can also mix in other types of cheese, like Colby Jack, Mozzarella, or Pepper Jack.
- Try mini corndogs: Instead of frying entire hot dogs, cut the hot dogs into pieces first.
Storing Tips
You can store leftover homemade corndogs in an airtight container in the fridge for up to 3 days. Reheat in the deep fryer, air fryer, or oven.
You can also freeze cooked corn dogs for up to 3 months.
What To Serve With Cheddar Jalapeno Corndogs
I like the subtle Tex-Mex flavors in these cheesy corn dogs, and so I think they’ll be perfect with side dishes like Mexican Rice and Grilled Corn.
They’ll also be perfect with some air fryer tater tots and a bag of mixed veggies – for an easy weeknight dinner!
Recipe FAQs
Regular bamboo skewers work well for making corn dogs at home, but you can also use slightly thicker sticks like the ones used to make candy apples or sticks specifically sold as “corn dog sticks”. In any case, you want to make sure the skewers are longer than the hot dogs so that you have a handle to hang on to while frying and eating.
For frying corn dogs, I suggest peanut oil, canola oil, or vegetable oil.
Sure! There are plenty of meat-free hot dogs available at the grocery store now. Choose your favorite and use them to make this fun recipe.
More Deep Fried Favorites
All Dinner Recipes →
Filled with cheesy, slightly spicy flavor, these Jalapeno Cheddar Corn Dogs are a unique way to enjoy a classic! Save this recipe, and have fun making homemade corndogs for your hungry crew ASAP.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Jalapeno Cheddar Corn Dogs
Ingredients
For the batter:
- 2 cups (320 g) fine yellow cornmeal
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2 cups (480 ml) whole milk
- 1 large egg well beaten
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon honey
- 1 cup finely shredded cheddar cheese
- ½ cup pickled jalapenos finely chopped
For assembly:
- 12 Hot dogs
- 2 tablespoons cornstarch
- Oil for frying
Instructions
- Preheat 4 inches of oil in a deep fryer or dutch oven 350°F (180°C).
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt.
- In a medium bowl, whisk together the milk, egg, oil, and honey until smooth.
- Add the wet ingredients to the dry ingredients and whisk until there are no lumps.
- Stir in the cheese and jalapenos until well combined.
- Let the batter sit for 5 minutes. The finished corndog batter should be like a thick pancake batter. If needed, add a small amount of flour to thicken it, or a small amount of milk to think it out.
- Place the hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs evenly with cornstarch.
- Insert a bamboo skewer into each hot dog, being careful not to poke it all the way through to the other end.
- Pour the corn dog batter into a large cup that is deep enough to dip an entire hot dog into.
- When you’re ready to fry, hold a skewered hot dog by the stick and dip it into the batter until it is fully coated. It’s helpful to rotate the hot dog as you do this. Let any excess drip off and immediately lower the hot dog slowly into the hot oil.
- Fry for about 5 minutes, flipping the corndogs to ensure that they get golden brown on all sides. I find it easiest to only fry two at a time, and work in batches.
- Place the fried corn dogs on a paper-towel-lined plate to absorb any excess oil, then place them on a wire rack over a sheet tray to catch any drips and keep the coating crispy.
Notes:
- Take your time: You will need to work with the hot dogs one at a time, since the batter is liquid, the corn dog needs to go into the oil asap! You can fry one or two of them at a time, but avoid overcrowding the fryer.
- Add some spice: Instead of the onion and garlic powder, try these corn dogs with Creole seasoning, blackening seasoning, or fajita seasoning.
- Other mix-ins: Whole corn kernels are always fun in cornbread or cornmeal breading. You can also mix in other types of cheese, like Colby Jack, Mozzarella, or Pepper Jack.
- Try mini corn dogs: Instead of frying entire hot dogs, cut the hot dogs into pieces first.
- Storage: You can store leftover homemade corndogs in an airtight container in the fridge for up to 3 days. Reheat in the deep fryer, air fryer, or oven. You can also freeze cooked corndogs for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
LINDA says
I don’t use Facebook, but would like to subscribe. thank you