Chili cheese corn dogs
Chili cheese corn dogs is a easy American recipe that serves 4. 350 calories per serving. Recipe by Elroy Redbeard on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $16.51 total, $4.13 per serving
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
Prepare the Hot Dogs
Insert a soaked wooden stick into each hot dog, leaving about 1 inch of stick exposed for handling.
Time: PT2M
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
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
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
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
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
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
Heat the Chili
In a small saucepan, heat the canned chili over medium heat until simmering, about 3‑4 minutes.
Time: PT4M
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
Dietary info: Contains meat, Not vegetarian, Not vegan
Allergens: Dairy, Gluten, Egg
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
Batter is too thin and slides off the hot dog.
Add an extra tablespoon of flour or cornmeal to thicken; let the batter rest 5 minutes before coating.
Corn dogs are soggy rather than crisp.
Make sure oil is at 350°F before adding; avoid overcrowding the pot, and fry in small batches.
Cheese does not melt.
Cover the corn dogs with a lid for 30 seconds after sprinkling cheese, or place under a preheated broiler briefly.
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
What is the cultural significance and history of chili cheese corn dogs in American snack cuisine?
Corn dogs originated at American state fairs in the 1940s as a portable, deep‑fried treat. Adding chili and cheese is a modern twist that reflects the love for hearty, indulgent fair foods and the popularity of chili as a comfort topping.
What are the traditional regional variations of chili cheese corn dogs in the United States?
In the Midwest, corn dogs are often served plain with mustard, while in the Southwest you’ll find them topped with spicy beef chili and sharp cheddar. Some Southern versions add a drizzle of barbecue sauce instead of chili.
How is a classic chili cheese corn dog traditionally served at fairs or parties?
Traditionally, the corn dog is served hot, with the cheese melted on top and a generous ladle of thick beef chili poured over it. It’s usually eaten with a paper napkin or on a small plate to catch the sauce.
What occasions or celebrations are chili cheese corn dogs associated with in American culture?
They are popular at state fairs, backyard barbecues, sports tailgate parties, and casual movie‑night gatherings where finger foods are preferred.
What authentic ingredients are essential for a true American chili cheese corn dog versus acceptable substitutes?
Authentic ingredients include a cornmeal‑flour batter, a light lager beer, beef hot dogs, sharp cheddar cheese, and a hearty beef chili. Substitutes like veggie sausages, gluten‑free flour blends, or dairy‑free cheese can be used for dietary needs, but they change the classic flavor profile.
What other American dishes pair well with chili cheese corn dogs?
They pair nicely with classic sides such as coleslaw, potato wedges, baked beans, or a simple green salad to cut through the richness.
What are the most common mistakes to avoid when making chili cheese corn dogs at home?
Common mistakes include frying at the wrong temperature, overcrowding the pot, using batter that’s too thin, and not letting the cheese melt properly. Each of these can lead to soggy, greasy, or unevenly cooked corn dogs.
Why does this chili cheese corn dog recipe use beer in the batter instead of plain water?
Beer adds carbonation and a subtle malt flavor, which creates a lighter, crispier crust compared to a water‑based batter. The carbonation also helps the batter adhere better to the hot dog.
Can I make chili cheese corn dogs ahead of time and how should I store them?
Yes. You can fry the corn dogs, let them cool, then refrigerate in an airtight container for up to 2 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness, then add cheese and hot chili just before serving.
What texture and appearance should I look for when the chili cheese corn dogs are done?
The batter should be deep golden‑brown and crisp to the touch, the interior hot dog fully cooked, and the cheese melted into a glossy layer. The chili should be bubbling when spooned over the top.
What does the YouTube channel Elroy Redbeard specialize in?
The YouTube channel Elroy Redbeard focuses on playful, off‑beat home cooking experiments, often featuring comfort‑food twists and humorous commentary while still delivering clear, step‑by‑step instructions.
How does the YouTube channel Elroy Redbeard's approach to American comfort food differ from other cooking channels?
Elroy Redbeard blends casual, conversational banter with straightforward cooking techniques, emphasizing fun variations (like adding beer to batter) rather than strict culinary precision, which sets his style apart from more formal cooking tutorials.
Last updated: September 6, 2026
