Bacon Cheddar Jalapeno Corn Dogs with Sriracha Honey
These bacon cheddar jalapeno corn dogs transform a carnival classic into an indulgent handheld meal packed with smoky, spicy, and savory flavors. A crispy golden cornmeal crust encases juicy hot dogs studded with crispy bacon pieces, sharp cheddar cheese, and fresh jalapeno slices that deliver heat and brightness. The accompanying sriracha honey mustard sauce adds a sweet-spicy glaze that ties everything together. Perfect for casual weeknight dinners, game day gatherings, or feeding a crowd at backyard cookouts, these corn dogs appeal to anyone craving comfort food. Unlike standard corn dogs, this version incorporates mix-ins directly into the batter rather than as toppings, ensuring every bite delivers cheese, bacon, and pepper throughout. The result is a more sophisticated take on a nostalgic favorite that still delivers the satisfying crunch and indulgence that makes corn dogs irresistible.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 1 ½ teaspoon baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ¾ cup buttermilkmilk with 1 tablespoon lemon juice or vinegar per 3/4 cup1:1allows dairy-free option if using non-dairy
4
Full guide → - 2 eggs
- 8 hot dogs
- 8 slice bacon
- 1 cup cheddar cheese, shredded
- 3 jalapeno peppers, slicedserrano peppers1:1no change
increases heat intensity significantly
- vegetable oil, as needed
- 3 tablespoon yellow mustard
- 3 tablespoon spicy brown mustard
- 3 tablespoon honey
- 1 teaspoon sriracha
Instructions
- 1
Heat vegetable oil about 4 inches deep in a large pot over medium-high heat.
- 2
Whisk together flour, cornmeal, baking powder, sugar, and salt in a large bowl.
- 3
Pour buttermilk and eggs into the dry mixture and mix until smooth.
- 4
Fold bacon pieces, cheddar cheese, and sliced jalapenos into the batter.
- 5
Pour batter into a tall drinking glass for easy dipping.
- 6
Insert popsicle sticks into hot dogs and dredge lightly in flour, shaking off excess.
- 7
Dip floured hot dogs into the batter, coating completely by dunking twice.
- 8
Carefully place coated corn dogs into hot oil, frying two at a time to avoid crowding.
- 9
Fry until golden brown all around, turning halfway through, about 4 to 6 minutes total.
- 10
Remove with a slotted spoon and place on paper towels to drain.
- 11
Transfer to a wire rack over a baking sheet.
- 12
Repeat until all corn dogs are fried.
- 13
Whisk yellow mustard, spicy brown mustard, honey, and sriracha together in a small bowl.
- 14
Serve corn dogs warm with the sriracha honey mustard sauce.
Tips
Dredge hot dogs in flour before battering to help the cornmeal coating adhere evenly and prevent slipping off the sticks during frying.
Keep oil temperature consistent at medium-high; too cool yields greasy, soggy corn dogs, too hot burns the exterior before the interior cooks through.
Fry only two corn dogs at a time to maintain proper oil temperature and ensure even browning and crispy coating throughout.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350 F oven for 8-10 minutes to restore crispness.
Prepare batter and chop all ingredients up to 4 hours ahead. Store covered in the refrigerator. Fry immediately before serving for best texture.
Serve immediately while hot and crispy with sriracha honey mustard sauce on the side for dipping. Pair with coleslaw, pickles, or French fries.
Common Mistakes
Skip the flour dredge step to avoid batter sliding off hot dogs during frying.
Overcrowd the pot to avoid uneven cooking and temperature drops that result in greasy corn dogs.
Use warm batter to avoid it being too thick for easy dipping and uneven coating.
Substitutions
Dairy-Free Swaps
4
Full guide →General Alternatives
increases heat intensity significantly
FAQ
Can I make corn dogs ahead and reheat them?
Yes, refrigerate cooled corn dogs up to 3 days in an airtight container. Reheat in a 350 F oven for 8-10 minutes until crispy, or briefly in a deep fryer for best results. Avoid microwaving as it makes the coating soggy.
Can I freeze corn dogs for later?
Freeze uncooked battered corn dogs on parchment paper until solid, then transfer to freezer bags up to 3 months. Fry frozen corn dogs directly in oil without thawing, adding 2-3 extra minutes to cooking time.
What if I don't have popsicle sticks?
Use wooden skewers, lollipop sticks, or metal corn dog holders. Soak wooden sticks in water 30 minutes first to prevent burning during frying. Metal holders are reusable and convenient for batch frying.