Ree Drummond Gives Classic Corn Dogs a Spicy, Cheesy Upgrade
8 serving(s)
- 1 c. self-rising flour
- 1 c. yellow cornmeal
- 3 tbsp. sugar
- 3/4 tsp. baking powder
- 3/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/4 tsp. smoked paprika
- 1 1/2 c. buttermilk, at room temperature
- 1 large egg, at room temperature
- 2 tbsp. salted butter, melted
- 1/2 tsp. hot sauce
- 2 jalapeño peppers, seeds removed, minced
- 4 oz. sharp cheddar cheese, grated on the small holes of a box grater
- Vegetable oil, for deep frying
- 8 beef hot dogs
- 1 tbsp. cornstarch
- Ranch dressing and/or yellow mustard, for serving
- Whisk together the flour, cornmeal, sugar, baking powder, garlic powder, onion powder, salt, and paprika in a medium bowl.
- Add the buttermilk, egg, melted butter, and hot sauce and whisk until combined. Fold in the jalapeños and cheese. Let the batter rest for 10 minutes while you heat the oil.
- Fill a large Dutch oven with 3 inches of vegetable oil and heat over medium heat until it reaches 350°F on a deep-fry thermometer.
- Insert a 6-inch wooden skewer into each hot dog, about two-thirds of the way through. Pat the hot dogs dry and lightly dust with the cornstarch, rolling to coat.
- Transfer roughly half of the batter to a tall glass or jar. Working in batches of 2 hot dogs, dip each hot dog into the glass of batter, turning slowly to coat completely, then remove and carefully lower into the hot oil. Fry, turning as needed with tongs, until golden brown, 2 to 3 minutes. Remove to a paper towel–lined baking sheet and repeat with the remaining hot dogs and batter.
- Drizzle the corn dogs with ranch dressing and/or yellow mustard.
My family has always loved corn dogs. There’s just something about a juicy hot dog wrapped in a crispy, golden cornmeal coating that’s impossible to resist! And since adding a little spice to our favorite foods is right up our alley, I decided to give classic corn dogs a zesty, cheesy twist. Enter these jalapeño-cheddar corn dogs!
The batter starts with all the good stuff you expect in a homemade corn dog—cornmeal, buttermilk, and a touch of sweetness—but then I fold in minced jalapeños and plenty of sharp cheddar cheese. A dash of hot sauce adds even more flavor without making them too fiery. Once they hit the hot oil, they fry up golden and crispy on the outside.
These homemade corn dogs are such a fun treat for all kinds of occasions. Serve them at a birthday party, fry up a batch at home for the big game, or go all-in with a state fair-themed party complete with your favorite fair food recipes. (How fun would that be?) Set out ranch dressing and yellow mustard for dipping, and watch these disappear. They’re crispy, cheesy, a little spicy, and guaranteed to make corn dog fans very happy!
Can you make jalapeño-cheddar corn dogs ahead of time?
Corn dogs are best served freshly fried, when the coating is hot and crispy. However, you can prepare the dry ingredients and grate the cheese ahead of time.
How do you store leftover homemade corn dogs?
Let leftover corn dogs cool completely, then store them in an airtight container in the refrigerator. For the best texture, reheat them in the oven or air fryer rather than the microwave so the cornmeal coating can crisp back up.
- 1 cup self-rising flour
- 1 cup yellow cornmeal
- 1 1/2 cups buttermilk, at room temperature
