Hey there, Jason Griffith here! Get ready to elevate your snack game to legendary status. Today, we’re taking a beloved classic and injecting it with a serious dose of indulgence: introducing Pig Candy Bacon Overflowing Stuffed Corn Dogs Mozzarella Mania! Imagine a crispy, golden corn dog shell, but inside? A juicy hot dog, a cascade of gooey melted mozzarella, and—wait for it—sweet, crispy, caramelized pig candy bacon. This isn’t just food; it’s a carnival of flavors in every single bite!
Why I Love This Recipe
This recipe is pure fun, and honestly, a little bit outrageous in the best possible way. I love taking classic comfort foods and giving them an unexpected, decadent twist. The combination of sweet and savory from the pig candy bacon with the salty hot dog and creamy mozzarella is a flavor explosion you won’t soon forget. Plus, the surprise of all that gooey cheese and bacon tucked inside a corn dog is just incredibly satisfying. It’s perfect for parties, backyard BBQs, or simply when you want to treat yourself to something truly extraordinary. If you enjoy creative, crowd-pleasing snacks, you’ll also love these Easy Cheesy Chicken Sliders with Marinara Garlic Butter or my go-to Beer Cheese Dip that always disappears in minutes.
Ingredients
Here’s what you’ll need to create these over-the-top stuffed corn dogs:
- 8 slices of pig candy bacon (if you don’t have “pig candy bacon” specifically, cook regular bacon until crispy, then toss with 1-2 tbsp brown sugar and a tiny dash of maple syrup, then bake until caramelized. Or, just use plain crispy bacon!)
- 4 hot dogs (your favorite brand)
- 4 slices of mozzarella cheese (provolone or string cheese would also work!)
- 1 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1/4 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1 egg
- Vegetable oil for frying (or canola, peanut, or sunflower oil)
Swaps and Notes
- Pig Candy Bacon: The unique sweetness of pig candy bacon truly elevates this, but if you don’t want to make it, simply use regular crispy bacon. You can also experiment with different bacon flavors like maple or black pepper bacon.
- Hot Dogs: Use good quality hot dogs, as they are a central component of this dish. You can also try sausage links or even vegetarian hot dogs for a twist.
- Mozzarella Cheese: Slices of mozzarella work great for stuffing. String cheese sticks, cut to fit, are also fantastic for an easy cheese pull! Provolone or even cheddar could be used for different flavor profiles.
- Cornmeal: Fine or medium-ground cornmeal will give you the best texture for the corn dog batter.
- Sugar in Batter: The sugar in the batter gives it that classic corn dog sweetness. Adjust to your preference.
- Dipping Sauces: Don’t forget your favorite dipping sauces – ketchup, mustard (honey mustard would be amazing!), BBQ sauce, or even a ranch dip!
Steps for the Recipe
- Prepare the Pig Candy Bacon: Start by cooking your pig candy bacon (or regular bacon) until it’s perfectly crispy and caramelized. If making it from scratch, place bacon on a parchment-lined baking sheet, drizzle with honey/brown sugar, and bake at 375°F for 15-20 minutes until crispy and sticky. Once cooked, let it cool slightly and then chop it into small, manageable pieces. Set aside.
- Stuff the Hot Dogs: Carefully slice each of the 4 hot dogs lengthwise, making sure not to cut all the way through the bottom. You want to create a pocket. Stuff each hot dog generously with a slice of mozzarella cheese and a good amount of the chopped pig candy bacon. Press gently to ensure the fillings are snug.
- Prepare the Corn Dog Batter: In a medium-sized bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate smaller bowl, whisk together the wet ingredients: milk and egg until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring with a whisk or fork until just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick enough to coat the hot dogs.
- Heat the Oil: Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 375°F (190°C). Use a kitchen thermometer to ensure accuracy for safe and proper frying.
- Dip and Fry: Carefully dip each stuffed hot dog into the prepared batter, rotating it to ensure it is fully and evenly coated. If needed, you can use a skewer or chopstick inserted into the hot dog for easier dipping.
- Carefully lower each battered hot dog into the hot oil. Fry the corn dogs in batches (usually 1-2 at a time, depending on your pot size) to avoid overcrowding and dropping the oil temperature. Fry for about 3-4 minutes, or until they are a beautiful golden brown and cooked through. The cheese inside should be melted and gooey.
- Drain and Serve: Remove the fried corn dogs from the oil using tongs or a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Serve your Pig Candy Bacon Overflowing Stuffed Corn Dogs hot with your favorite dipping sauce, and get ready for the mozzarella mania!
Tips for Success
- Firm Hot Dogs: Using cold hot dogs can help prevent them from falling apart when slicing and stuffing.
- Don’t Overstuff: While “overflowing” sounds fun, make sure the cheese and bacon fit snugly without tearing the hot dog too much, or they might escape during frying.
- Thick Batter is Key: If your batter seems too thin, add a tablespoon or two more cornmeal until it’s thick enough to coat the hot dogs well.
- Monitor Oil Temperature: This is crucial for successful deep frying. Too cold, and the corn dogs will be greasy; too hot, and they’ll burn before cooking through.
- Drain Thoroughly: Don’t skip draining on paper towels to get rid of excess oil for the crispiest result.
Serving Suggestions and Pairings
These Pig Candy Bacon Overflowing Stuffed Corn Dogs are a party in themselves! They are excellent on their own with classic condiments like ketchup, mustard, or honey mustard. For a more adventurous pairing, try a sriracha mayo or a sweet chili sauce. They also make a fantastic addition to a casual get-together alongside other easy-to-eat favorites like These Sheet Pan Quesadillas. For dessert, these Chocolate Chip Cookie Dough Brownie Bombs would be a perfect sweet counterpoint!
Storage and Leftover Tips
Corn dogs are definitely best enjoyed fresh and hot, right out of the fryer. They lose their crispiness quickly. If you have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days. To reheat, I recommend using an air fryer or a toaster oven at around 350°F (175°C) for 5-10 minutes until heated through and re-crisped. Microwaving is generally not recommended as it will make them soggy.
More Recipes You Will Love
If you loved the inventive and indulgent nature of these Stuffed Corn Dogs, you’ll find plenty more delicious inspiration on Chef Maniac!
- For another fantastic cheesy, crowd-pleasing dip, my Crockpot Nacho Dip that always disappears is a must-try.
- And if you’re looking for more fun ways to feed a group, check out my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
Final Thoughts
These Pig Candy Bacon Overflowing Stuffed Corn Dogs Mozzarella Mania are truly a testament to what happens when you combine classic comfort with a touch of culinary audacity. They’re fun, flavorful, and guaranteed to be a conversation starter. Get ready to experience a whole new level of corn dog deliciousness!
I hope you give this exciting recipe a try! What other surprising fillings would you add to a corn dog? Share your creative ideas in the comments below, or tag us on social media. And don’t forget to keep following Chef Maniac for more delicious inspiration! Happy frying!
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