Chili cheese corn dogs

Ingredients

• 1 cup All‑Purpose Flour (sifted)
• 1 cup Yellow Cornmeal (fine grind)
• 2 tsp Baking Powder
• 2 tbsp Granulated Sugar
• 1 tsp Salt
• 1 Egg (large, at room temperature)
• 1 cup Milk (whole or 2% works best)
• 1/2 cup Beer (light lager, adds lightness to batter)
• 8 Hot Dogs (standard beef or poultry franks)
• 8 Wooden Corn Dog Sticks (soaked in water 5 min to prevent burning)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup Canned Chili (heated, can be beef or turkey based)
• 4 cups Vegetable Oil (for deep‑frying, use a high‑smoke‑point oil)

Instructions

1. Prepare the Hot Dogs

   Insert a soaked wooden stick into each hot dog, leaving about 1 inch of stick exposed for handling.

   Time: PT2M

2. Make the Batter

   In a mixing bowl whisk together flour, cornmeal, baking powder, sugar, and salt. In a separate cup combine egg, milk, and beer, then pour into the dry ingredients and whisk until smooth; batter should be the consistency of thick pancake batter.

   Time: PT5M

3. Heat the Oil

   Fill the large pot with vegetable oil to a depth of about 3 inches and heat over medium‑high heat until the thermometer reads 350°F (175°C).

   Time: PT8M

   Temperature: 350°F

4. Coat the Hot Dogs

   Holding a hot dog by its stick, dip it into the batter, allowing excess to drip back into the bowl. Gently lower the battered dog into the hot oil.

   Time: PT5M

5. Fry Until Golden

   Fry each corn dog for 3‑4 minutes, turning once, until the coating is deep golden‑brown and the interior reaches 165°F (74°C).

   Time: PT6M

   Temperature: 350°F

6. Drain and Cool

   Remove the corn dogs with tongs and place on a paper‑towel‑lined baking sheet to drain excess oil for 1 minute.

   Time: PT2M

7. Add Cheese

   While the corn dogs are still hot, sprinkle shredded cheddar evenly over each one; the residual heat will melt the cheese in about 30 seconds.

   Time: PT1M

8. Heat the Chili

   In a small saucepan, heat the canned chili over medium heat until simmering, about 3‑4 minutes.

   Time: PT4M

9. Serve

   Arrange the cheese‑topped corn dogs on a serving platter and spoon hot chili over each. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑Purpose Flour: Bread Flour, Whole‑Wheat Flour
• Instead of Yellow Cornmeal: Polenta, Cornmeal flour
• Instead of Baking Powder: Club Soda (for batter)
• Instead of Granulated Sugar: Honey, Maple Syrup (reduce liquid)
• Instead of Salt: Sea Salt
• Instead of Egg: Egg substitute, Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Milk: Buttermilk, Almond Milk (for dairy‑free)
• Instead of Beer: Club Soda, Additional Milk
• Instead of Hot Dogs: Veggie Sausages, Chicken Sausages
• Instead of Wooden Corn Dog Sticks: Metal skewers (use caution)
• Instead of Sharp Cheddar Cheese: Monterey Jack, Pepper Jack
• Instead of Canned Chili: Homemade chili, Refried beans for a vegetarian version
• Instead of Vegetable Oil: Canola Oil, Peanut Oil

Equipment Needed

• Large Heavy‑Bottom Pot
• Candy or Deep‑Fry Thermometer
• Mixing Bowl
• Whisk
• Tongs
• Baking Sheet (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Soaking the sticks prevents burning.
• Maintaining oil at 350°F ensures a crisp, non‑greasy coating.
• Batter consistency must be thick enough to cling but not too heavy.

Chef Tips from the Video

• Using a light lager beer in the batter creates a lighter, airier crust.
• For extra flavor, add a pinch of smoked paprika to the batter.
• If you like extra heat, stir a dash of hot sauce into the chili.

Troubleshooting

Storage

Refrigerator: Store leftover corn dogs and chili in separate airtight containers for up to 2 days. Reheat corn dogs in a 350°F oven for 5‑7 minutes to restore crispness.

Freezer: Wrap each corn dog tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and fry or bake as above.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Prepare the chili a day ahead and reheat before serving.
• The batter can be mixed up to 2 hours in advance; keep it covered and refrigerated.

Frequently Asked Questions