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This deep-fried bacon cheeseburger corn dog recipe transforms the classic carnival favorite into an indulgent mashup that combines two American food icons. The crispy cornmeal coating gives way to a juicy beef interior studded with melty cheese and bacon bits for an explosion of flavor that satisfies all your comfort food cravings at once.
I first made these for a backyard summer gathering and they disappeared faster than any other dish on the table. My nephew declared them "the best thing ever invented" and now requests them for every family celebration.
Ingredients
- Ground beef: forms the base of our corn dog filling with its rich flavor
- Shredded cheddar cheese: melts perfectly inside creating pockets of gooey goodness
- Cooked crumbled bacon: adds smoky crunch and that unmistakable flavor
- Cornmeal: provides the authentic corn dog coating with its signature sweetness and texture
- All purpose flour: works with the cornmeal to create the perfect batter consistency
- Sugar: enhances the natural sweetness of the cornmeal
- Baking powder: gives the batter its light and airy quality
- Buttermilk: adds tanginess and helps create a tender coating
Step-by-Step Instructions
- Prepare the Meat Mixture:
- Combine the ground beef with shredded cheddar cheese and crumbled bacon in a large bowl. Season generously with salt and pepper. Mix thoroughly but gently with your hands until all ingredients are evenly distributed. Overmixing can make the meat tough so stop once everything is incorporated.
- Form the Meat Logs:
- Divide the mixture into 8 equal portions. Roll each portion between your palms to form hot dog shaped logs about 4 inches long. Make sure they have an even thickness throughout for consistent cooking. Insert a skewer or popsicle stick into each log, pushing it about halfway through.
- Chill the Meat:
- Place the skewered meat logs on a parchment lined baking sheet and freeze for a full 30 minutes. This crucial step helps the meat maintain its shape during the dipping and frying process. Without freezing the meat would fall apart in the hot oil.
- Prepare the Batter:
- In a large bowl whisk together the cornmeal, flour, sugar, baking powder and salt until well combined. In a separate smaller bowl beat the egg lightly then stir in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter with no lumps. The consistency should be thick enough to coat the back of a spoon.
- Heat the Oil:
- Fill a deep heavy bottomed pot with about 3 inches of vegetable oil. Heat over medium high heat until the oil reaches 350°F. Use a cooking thermometer to monitor the temperature as too hot oil will burn the exterior before cooking the interior and too cool oil will make greasy corn dogs.
- Dip and Fry:
- Remove the meat logs from the freezer. Hold each by the stick and dip into the batter, rotating to coat completely. Let excess batter drip off for a few seconds. Carefully lower into the hot oil. Fry 2 to 3 corn dogs at a time to avoid overcrowding which would lower the oil temperature.
- Achieve Perfect Doneness:
- Fry the corn dogs for 3 to 4 minutes total, turning occasionally with tongs to ensure even browning on all sides. The batter should be golden brown and crispy and the internal temperature of the meat should reach 160°F. If the outside browns too quickly lower your heat slightly.
- Drain and Serve:
- Remove the finished corn dogs using tongs and place them on a paper towel lined plate to drain excess oil. Allow them to cool for 2 to 3 minutes before serving as the interior will be extremely hot. Serve with dipping sauces on the side.
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These corn dogs hold a special place in my summer cooking repertoire. The first time I made them I accidentally used spicy pepper jack instead of cheddar and created a happy mistake that my heat loving friends now specifically request. Food accidents sometimes lead to the best discoveries!
Make Ahead Options
These bacon cheeseburger corn dogs are excellent candidates for make ahead preparation. You can mix and form the meat logs up to a day in advance keeping them covered in the refrigerator. The batter can also be made up to 8 hours ahead and stored in the refrigerator. If the batter thickens too much while sitting simply thin it with a tablespoon or two of buttermilk before using. For fully prepared corn dogs allow them to cool completely then refrigerate for up to 2 days. Reheat in a 350°F oven for about 10 minutes until heated through for nearly fresh from the fryer quality.
Sauce Suggestions
While these deep fried treats are delicious on their own the right dipping sauce elevates them to new heights. Create a quick burger sauce by mixing equal parts mayonnaise and ketchup with a splash of pickle juice and a dash of garlic powder. For cheese lovers a warm beer cheese dip makes an excellent pairing. Honey mustard offers a sweet tangy contrast to the savory corn dog. Consider setting up a sauce bar with multiple options so everyone can customize their experience according to their taste preferences.
Safety First
Working with hot oil requires careful attention to safety. Always use a deep heavy pot with plenty of room for the oil to bubble up without overflowing. Keep a kitchen thermometer handy to monitor oil temperature. Never leave hot oil unattended and keep a lid nearby to cover the pot in case of flames. For easy cleanup let the oil cool completely after cooking then strain through a fine mesh sieve lined with a coffee filter before storing or discarding properly. Having a fire extinguisher in your kitchen is always a good precaution when deep frying.
Common Queries
- → How do I keep the corn dog coating crispy?
Make sure the oil is at 350°F before frying and avoid overcrowding the pot. Drain each corn dog on paper towels immediately after frying.
- → Can I use turkey or chicken instead of beef?
Yes, ground turkey or chicken can replace beef—just be mindful to adjust seasonings for best flavor.
- → What type of cheese works best?
Cheddar adds sharpness, but you can substitute Monterey Jack or pepper jack for a different flavor profile.
- → Is it necessary to freeze the meat logs before battering?
Freezing helps the meat keep its shape during battering and frying, ensuring an even, golden crust.
- → What dips go well with these corn dogs?
Ketchup, mustard, or a creamy burger sauce all pair well, offering both tang and richness to complement the savory corn dogs.