Cheesy Corn Dogs Recipes

BAKED CHEESY CORN DOG

Steps:

• Line large baking sheet with parchment paper. Set aside.
• Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
• Heat oven to 400°F.
• Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
• Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
• Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
• Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.

CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY

Steps:

• Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
• In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
• Enjoy!

CHEESY BACON ULTIMATE DOGS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
• Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
• Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
• Place each cooked hot dog onto a bun and top with 2 pickle slices.

SLOW-COOKER CHEESY CORN DOG CASSEROLE

Steps:

• Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
• Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
• In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
• Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
• Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).

KOREAN CORN DOGS RECIPE BY TASTY

Steps:

• Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
• Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
• Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
• Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
• Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
• Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
• For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
• For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
• For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
• Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
• To serve, drizzle ketchup and mustard over the corn dogs.
• Enjoy!

CHEDDAR CORN DOG MUFFINS

Steps:

• Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.

CHEESY CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

CORN DOG DRESSING BAKE

Steps:

• Preheat oven to 400°F.
• In a skillet, combine celery, onions and butter. Saute for 5 minutes. Pour into a large bowl.
• Cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.
• Pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.
• Add the browned hot dog pieces into the celery/onion mixture bowl.
• In another large bowl, combine; eggs, milk, sugar, sage, and pepper.
• Add 1/2 of the hot dog /celery mixture and 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.
• Spread the mixture into a 13x9 backing dish.
• Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.
• Bake, uncovered, at 400°F for approx 35 minutes, or until a knife inserted in the center comes out clean.
• Enjoy!
• **If your kids are gonna freak at the sight of celery, leave it out and add a shake or two of celery salt.
• Some of my kids like this with mustard or ketchup.

CHEESY CORN DOG BAKE

Steps:

• PREHEAT oven to 400°F
• Prepare corn muffin mix as directed on package.
• Pour into greased 8-inch square baking pan.
• Arrange wieners on top of batter.
• BAKE 20 to 25 minute or until cornbread is golden brown.
• REMOVE from oven. Immediately top with cheese pieces; cover with foil. Let stand 5 minute or until cheese is melted.

CHEESY CORN DOG BAKE

Steps:

• Heat oven to 400ºF.
• Prepare muffin batter as directed on package. Stir in corn.
• Pour into 8-inch square pan sprayed with cooking spray; top with wieners.
• Bake 20 to 25 min. or until cornbread is golden brown. Top with cheese; cover. Let stand 5 min. or until melted.