Directions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, lightly beat the buttermilk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
- Pat the hot dogs dry with paper towels. Make a slit down the center of each hot dog and insert a stick of cheddar cheese and a few pieces of chopped jalapeño into each slit.
- Insert the wooden skewers into the hot dogs, leaving enough sticking out to comfortably hold.
- Pour the batter into a tall glass to make it easier to coat the hot dogs evenly.
- Preheat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Dip each hot dog into the batter, ensuring it is completely coated. Let any excess batter drip off before carefully placing it in the hot oil.
- Fry the corn dogs for about 3-4 minutes, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
- Remove the corn dogs with tongs and drain on paper towels.
- Serve hot with your favorite dipping sauces.
Variations & Tips
- For a milder version, omit the jalapeños or substitute them with mild green chilies.
- For a more decadent option, use pepper jack cheese instead of cheddar.
- You can also swap out the hot dogs for chicken sausages or vegetarian sausages to cater to different dietary preferences.
Enjoy these delicious Jalapeño Cheddar Corn Dogs and watch them disappear in no time!
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