Homemade Jalapeno Corn Dogs
Earlier, we were feeding frozen corndogs to our kids and their friends. All the adults were hanging out and totally drooling over them. There is something that just says “yum!” about corn dogs. Unfortunately, we were out of corndogs but had a ziplock bag of cornmeal and cocktail weiners in the fridge so we whipped up a quick batch of cornbread and came up with these Homemade Jalapeno Corn Dogs.
The surprising thing was that it actually took a lot less time to make this recipe than it did to bake frozen corn dogs! It takes about 2 minutes to mix the batter, 2 minutes to heat the oil and then about 1 minute to cook compared to baking frozen corndogs 10-15 minutes after heating an oven. Plus, homemade cornbread for the breading is far better.
Corn Dog Batter
We are using our own Cornbread recipe for the batter. A single batch of the cornbread batter made 1 to 2 dozen corn dogs depending on how thick you put the batter on. We added four diced jalapenos to the single batch we made as well.
For detailed instructions, click on our link to the recipe, but for convenience, we added the ingredients here:
Homemade corndogs with real cornbread.
5 minPrep Time
1 minCook Time
6 minTotal Time
- 3 eggs
- ½ cup canola oil
- ? cup sugar (recipe works well with ? cup – 1 cup depending on taste)
- 1? cup unbleached all-purpose flour
- 1 cup cornmeal
- 4½ tsp baking powder
- 1 tsp salt
- 4 diced jalapenos
- Mix all ingredients in a bowl.
- Skewer hot dogs on wooden skewers
- Heat vegetable oil in a pot
- Fry until golden brown
When the batter is ready, heat a pot of vegetable oil. It doesn’t have to be much more than two inches deep for the corn dogs to fry well.
While the oil is heating, cut the hot dogs in half (we used cocktail wieners instead). No need to be pigs. We’re adults, let’s act like it. These make tasteful little corn dogs that are great for dipping. Now, skewer each ‘dog with a long wooden skewer as shown below:
Dip the ‘dog in the corn bread batter covering all parts of it.
Fry in the pan for a few minutes until it is golden brown.
Remove with tongs or slotted spoon and let drip dry on paper towels. We served ours with a dijon mustard and homemade catchup.
If you liked these corndogs, please check out our other appetizers and finger foods:
- Zucchini Fries
- Asparagus Fries
- Chicken Wings For The Grill
- Corn Fried Corncobs
- Waffle on a Stick
- Jalapeno Poppers
- Grilled Pheasant Poppers
- Crispy Jalapeno Bites
If you are into making your own foods from scratch, these are also great recipes to bookmark for later:
- Making a Classic Bechamel Sauce Recipe
- Hollandaise Sauce
- Creme Fraiche
- Homemade Irish Cream Liquor
- Home Made Coleslaw