The Ultimate Bacon & Cheese Corn Dogs: A Savory Ground Beef Twist
By Jason Griffith
If you think you know corn dogs, think again. While the classic hot dog on a stick is a nostalgic staple of summer fairs and boardwalks, I’ve always felt like it could be… more. As someone who spends a lot of time in the kitchen at Chef Maniac, I’m constantly looking for ways to take comfort food and turn the volume up to eleven.
Enter the Bacon & Cheese Corn Dog. This isn’t your average frozen frankfurter. We’re talking about a seasoned ground beef center, stuffed with gooey cheddar cheese, mixed with salty crumbled bacon, and dipped in a thick, honey-kissed cornmeal batter. It’s essentially a bacon cheeseburger that decided to go to the carnival, and the results are absolutely addictive.
Why I Love This Recipe
There are a few reasons why this recipe has become a weekend legend in my house:
- The Textures: You get the crunch of the golden fried batter, the snap of the bacon, and the molten center of the cheese.
- The Flavor Profile: Unlike standard corn dogs, the beef is seasoned with garlic and onion powder, making it savory and rich.
- Crowd Pleaser: Whether you are hosting a football party or a backyard BBQ, these are the first things to disappear. They pair perfectly with other heavy hitters like these Totchos.
- Customizable: You can swap the cheese, add heat to the batter, or change the dipping sauce to fit your mood.
The Ingredient List
For the Savory Filling
- 1 lb Ground Beef: I recommend an 80/20 blend for the best flavor and moisture.
- 1 tsp Salt & ½ tsp Black Pepper: The essential base seasoning.
- 1 tsp Garlic Powder & ½ tsp Onion Powder: These provide that classic “burger” depth.
- 6 Slices Bacon: Cooked until crispy and crumbled into small bits.
- 6 Slices Cheddar Cheese: You can also use cheddar cheese sticks cut in half for a more uniform “cheese pull.”
- Wooden Skewers: Sturdy corn dog sticks are best to support the weight of the beef.
For the Signature Corn Dog Batter
- 1 cup Yellow Cornmeal: Provides that iconic grittiness and color.
- 1 cup All-Purpose Flour: To give the batter structure.
- ¼ cup Granulated Sugar: Just enough sweetness to balance the salty bacon.
- 1 tbsp Baking Powder: This helps the batter puff up and become airy.
- ½ tsp Salt: To enhance the corn flavor.
- 1 cup Buttermilk: The acidity in buttermilk makes for a more tender crust.
- 1 Large Egg: Acts as the binder for the batter.
For Frying
- Vegetable Oil: Enough to fill your pot about 3-4 inches deep.
Swaps and Recipe Notes
- The Cheese: If you want a kick, swap the cheddar for Pepper Jack. If you want maximum melt, use American cheese or even a Mozzarella stick.
- The Meat: You can substitute ground turkey or pork if you prefer, though the cooking time may vary slightly.
- The Batter: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Step-by-Step Instructions
1. Prepare the Savory Filling
In a large skillet over medium heat, brown your ground beef. As it cooks, use your spatula to break it into very fine crumbles—this makes it easier to mold later. Season with salt, pepper, garlic powder, and onion powder. Once fully cooked, drain the excess grease thoroughly. Let the meat cool until it’s safe to handle, then fold in your crispy bacon crumbles.
2. Assemble the “Dogs”
This is the fun part! Take a small handful of the beef and bacon mixture and flatten it in your palm. Place your piece of cheese in the center. Carefully wrap the meat around the cheese, squeezing it firmly to form a solid log shape. Insert your wooden skewer through the center, ensuring the meat is packed tightly around it so it doesn’t fall off in the fryer.
Pro Tip: Place these beef logs on a tray and chill them in the refrigerator for 20–30 minutes. This “set time” is crucial for keeping the corn dogs together during the dipping and frying process.
3. Mix the Golden Batter
Whisk together your cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Combine the two until you have a thick, smooth batter.
4. The Deep Fry
Heat your oil in a deep pot to 350°F (175°C). Pour your batter into a tall, narrow glass—this makes dipping the skewers much easier and ensures an even coat.
5. Coat and Fry
Dip each chilled beef skewer into the glass, swirling slightly to coat every inch. Immediately lower it into the hot oil. Fry for 3–4 minutes, turning once or twice, until the exterior is a deep, golden brown. Drain on paper towels and serve warm!
Tips for Success
- Use a Tall Glass: Trying to coat a skewer in a shallow bowl is a recipe for a mess. A tall mason jar or pint glass works perfectly.
- Check the Oil Temp: If the oil is too hot, the outside burns before the cheese melts. If it’s too cold, the batter will soak up oil and become greasy.
- Dry the Meat: Make sure to drain the beef well. Excess oil in the meat mixture can cause the batter to slip off.
Serving Suggestions and Pairings
These Bacon & Cheese Corn Dogs are a meal on their own, but they play very well with others. For a full party spread, I love serving these alongside:
- Classic Dips: Ketchup, yellow mustard, and spicy ranch.
- Party Starters: This recipe goes great with a side of this Beer Cheese Dip for extra cheesiness.
- Main Course Complements: If you’re feeding a massive group, pair them with these Sheet Pan Quesadillas for a variety of hand-held options.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Fat: 28g
- Carbohydrates: 22g
- Protein: 18g
- Sodium: 680mg
Storage and Leftover Tips
- To Store: Keep leftover corn dogs in an airtight container in the fridge for up to 3 days.
- To Reheat: Avoid the microwave! To maintain that crunch, reheat them in an air fryer at 350°F for 5 minutes or in a conventional oven until heated through.
- To Freeze: You can freeze these for up to 2 months. Reheat directly from frozen in the oven at 375°F for about 15-20 minutes.
More Recipes You Will Love
If you enjoyed this savory snack, you have to try these other fan favorites from the site:
- Crockpot Nacho Dip – The perfect companion for any fried snack.
- Cookie Dough Brownie Bombs – For the ultimate sweet finish to your meal.
Final Thoughts
These Bacon & Cheese Corn Dogs are a true labor of love, but the first bite makes every bit of effort worth it. There is something so satisfying about the combination of cornmeal and savory beef that takes me right back to the county fair, but with a gourmet upgrade.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, give us a follow on social media, and let me know if you made any delicious swaps. Happy cooking!
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