Go Back
Southwestern Corn Dogs Recipe with Green Chiles and Cheddar

Southwestern Corn Dogs

Classic corn dogs get a Southwestern touch from chopped green chiles and shredded cheddar cheese folded into the cornmeal batter. The recipe makes 8 crisp, golden corn dogs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cornmeal Batter
  • 1 cup Yellow cornmeal
  • 1/2 cup All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 Large egg
  • 1 cup Milk
Southwestern Add-Ins
  • 1 4-ounce can Chopped green chiles, drained
  • 1/2 cup Shredded cheddar cheese
For Frying
  • 8 Hot dogs
  • 8 Wooden skewers or sticks
  • Enough for deep-frying Vegetable or peanut oil

Method
 

Step-by-Step
  1. In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk or stir the dry ingredients until evenly distributed.
  2. In a separate bowl, whisk together the large egg and milk until blended. Add the wet mixture to the dry ingredients and stir just until combined, taking care not to overmix.
  3. Fold the drained chopped green chiles and shredded cheddar cheese into the batter. Mix gently so the chile pieces and cheese remain spread throughout the coating.
  4. Insert one wooden skewer into each hot dog. Pat the hot dogs dry with paper towels so the batter can cling properly.
  5. Pour the batter into a tall glass or another narrow container. Dip each skewered hot dog into the batter, turning it as needed until it is completely coated.
  6. Heat vegetable or peanut oil to 375°F in a deep-frying setup. Fry only a few corn dogs at a time for about 3 to 4 minutes, turning as needed for an evenly golden coating.
  7. Remove the corn dogs when the coating is golden brown and drain them on paper towels. Serve hot while the crust is crisp and the cheddar flavor is at its best.

Notes

Use a tall, narrow glass for even dipping and less batter waste. Keep the oil close to 375°F; cooler oil can make the coating absorb oil, while hotter oil can brown the outside before the inside cooks.