Cheesy Corn Dogs Recipe
These Cheesy Corn Dogs alternate slices of hot dogs and cheese so you get a little bit of both in each bite!
Ingredients
Corn Dogs
- 2 quarts oil for frying
- 6 corn dog sticks or chopsticks if you can't find corn dog sticks
- 4 hot dogs
- 7 ounces Black Creek Sharp Cheddar aged 9 months
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 teaspoons baking powder
- 1 egg
- 1 cup milk
Cheese Sauce
- 6 ounces Black Creek Sharp Cheddar aged 9 months, shredded
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup milk
Instructions
Corn Dogs
- Heat oil in deep fryer or heavy skillet to 375°F.
- Chop each hot dog into 4 equally sized pieces.
- Slice your Cheddar into cubes that are the same size as the hot dog pieces.
- In a bowl, combine cornmeal, flour, sugar, salt, pepper and baking powder. Stir in eggs and milk.
- Take corn dog sticks and slide five total alternating pieces of hot dog and cheese onto each one.
- Transfer corn dog batter to a tall glass and dip the corn dogs one by one into the batter.
- Fry corn dogs in batches for 3 minutes or until golden brown.
- Drain on paper towels and serve with cheese sauce, ketchup, mustard or your preferred corn dog accompaniment.
Cheese Sauce
- In a saucepan, melt butter over medium heat and stir in flour. Add milk and reduce heat to low. Stir in shredded Cheddar cheese slowly until melted.