bar-s mini jalapeño stuffed corn dogs
- Total Time: 00:30
- Total Servings: 25 servings Servings
-
Cost Per Serving:
$0.60 per serving
Cost of ingredients may vary by location and seasonality
Ingredients:
Cream cheese filling:
- 4 slices of cooked Bar-S Bacon (crumbled)
- 5 Bar-S Classic Franks (diced)
- 1 8-oz. package of cream cheese
- 2 jalapenos (seeded and diced)
- 1 cup shredded cheddar cheese
Batter:
- 1 1/2 cups of corn meal
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons white granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon onion powder
- 1 cup buttermilk
- 1 egg (beaten)
- Oil for frying
Loading...Directions:
- Mix together cream cheese, shredded cheddar cheese, diced jalapeno (w/out seeds), crumbled Bar-S Bacon, and diced Bar-S Classic Franks.
- Roll cream cheese mixture into balls about 1” in diameter (makes approximately 25 balls).
- Place on a baking sheet lined with wax paper. Place in freezer for about 30 minutes.
- While waiting, mix together dry ingredients of the batter (cornmeal, flour, salt, black pepper, sugar, baking powder, baking soda) in a separate bowl.
- Then stir in buttermilk and 1 egg.
- In a large pot, heat oil over medium heat on the stove (oil should be about 2 inches deep).
- Remove cream cheese balls from freezer.
- Roll each ball in batter so that they are coated, and then place 4-5 balls into the hot oil to cook. Cook for approximately 1-2 minutes until golden brown in color.
- Remove and place on plate covered with paper towel.
- Repeat until they are all cooked.
