Enjoy this jalapeno corn dog recipe. It has the sweetness of cornbread with the slight spice of the jalapeno and the saltiness of the hot dog and bacon. It’s delish! When making them in mini form, they are perfect for any gathering as an appetizer.
1 box of Jiffy Mix(8.5 ounces, you will also need one egg and 1/3 cup milk for the mix)
1 jalapeno chopped, about a 1/3 cup (2 if you like it a little spicier)
1/3 cup of shredded sharp cheddar cheese
1 hot dog
1 slice of bacon
Preheat the oven to 375.
Chop 1 jalapeno (diced) set aside.
Chop 1 hotdog into 24 even sections (approx. a 1/4 inch each), set aside.
Slice one bacon into 24 even slices (easier to cut if slightly frozen).
Grease muffin tin well (I use butter).
Mix the box of jiffy as directed in a medium sized bowl.
Add diced jalapeno and cheese and stir until well mixed.
Take a level tablespoons worth of the batter and place in mini muffin tin.
Take one of your hot dog pieces and add to the center of the batter in the muffin tin and push down until the top of the hot dog is even with the batter.
Add a slice of bacon on top.
Bake on a medium rack for 8-10 minutes or until golden brown at 375 degrees.
Optional: Add sliced jalapeno to the top of the bacon and push down slightly.
Add a little more shredded cheese to the top to add a crispy cheese layer for the cheese lovers out there.
Dip: For a quick dip add 4 oz cream cheese and 2 oz mustard to a microwave safe bowl. Microwave until cheese has melted and can be mixed well and enjoy.
- Category: appetizers
- Method: bake
- Cuisine: mexican
Keywords: jalapeno corn-dog