Deep-Fried Bacon Cheeseburger Corn Dogs are a bold and indulgent take on a classic American fair favorite. Featuring juicy hot dogs stuffed with melted cheddar cheese and smoky bacon, these handheld delights are wrapped in a thick cornmeal batter and fried until golden and crisp. Perfect for parties, game days, or any time you’re craving something fun and satisfying.
Why You’ll Love This Recipe
These corn dogs go far beyond the ordinary with a flavorful filling and a rich, fluffy exterior. The combination of cheddar and bacon inside the hot dog adds a cheeseburger-inspired twist, while the mustard-spiked cornmeal batter delivers extra depth and crunch. Easy to assemble and quick to fry, this recipe is a guaranteed crowd-pleaser for fans of comfort food and carnival-style eats.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 hot dogs
- 6 slices cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon yellow mustard
- Oil for frying (vegetable or canola)
directions
- Slice each hot dog lengthwise down the center, being careful not to cut all the way through.
- Stuff each slit with shredded cheddar cheese and crumbled bacon. Press gently to close.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and mustard until smooth.
- Pour the wet mixture into the dry ingredients and stir until a thick, cohesive batter forms.
- Insert skewers or wooden sticks into the hot dogs. Dip each stuffed hot dog into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Carefully lower the battered hot dogs into the hot oil and fry for 3–4 minutes, turning as needed, until golden brown and crisp.
- Remove and drain on paper towels.
- Serve hot with ketchup, mustard, or your preferred dipping sauces.
Servings and timing
- Servings: 6 corn dogs
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 390 kcal per corn dog
Variations
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the batter.
- Pickle-Stuffed: Include a thin slice of pickle with the cheese and bacon for added zing.
- Mini Corn Dogs: Cut hot dogs in half for bite-sized portions, perfect for appetizers.
- Sweet & Savory: Use honey mustard in the batter and drizzle with hot honey after frying.
- Vegetarian Option: Substitute plant-based hot dogs and bacon for a meat-free version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10–12 minutes or air-fry at 375°F (190°C) for 5–7 minutes until crisp. Avoid microwaving, as it will make the coating soggy.
FAQs
Can I make these ahead of time?
Yes, you can assemble and refrigerate the stuffed hot dogs a few hours ahead. Batter and fry just before serving for best results.
Can I freeze corn dogs?
Yes, after frying and cooling completely, freeze on a tray, then store in a sealed container. Reheat in an oven or air fryer for a crisp texture.
What type of hot dogs should I use?
Use high-quality, bun-length hot dogs for the best flavor and fit. Beef or mixed meat varieties work well.
Do I need a deep fryer?
No, a heavy-bottomed pot filled with at least 2 inches of oil works perfectly. Use a thermometer to monitor oil temperature.
Can I use pre-cooked bacon?
Yes, precooked bacon saves time and works well. Make sure it’s crispy for better texture inside the corn dog.
What kind of cheese melts best?
Sharp cheddar provides great flavor and meltability, but you can also use mozzarella, pepper jack, or Colby.
How thick should the batter be?
The batter should be thick enough to cling to the hot dog without dripping excessively. If it’s too runny, add a bit more flour or cornmeal.
Can I bake these instead of frying?
Baking is not recommended for this recipe as it won’t achieve the same crisp, golden coating as frying.
How do I prevent the cheese from leaking during frying?
Be sure the slit in the hot dog is not too wide, and press firmly to seal before battering. The batter should cover the stuffed area completely.
What dips go well with these?
Classic mustard, spicy ketchup, barbecue sauce, or a smoky aioli pair wonderfully with the rich flavors.
Conclusion
Deep-Fried Bacon Cheeseburger Corn Dogs are a deliciously over-the-top snack that delivers all the best elements of comfort food in every bite. With gooey cheese, crispy bacon, and a crunchy cornmeal coating, they’re an irresistible twist on a nostalgic favorite. Perfect for sharing at casual gatherings or serving as a fun meal, these corn dogs promise to satisfy your savory cravings in spectacular fashion.
PrintDeep-Fried Bacon Cheeseburger Corn Dogs
These crispy golden corn dogs are stuffed with smoky bacon, melty cheddar cheese, and juicy hot dogs, all wrapped in a fluffy cornmeal batter and deep-fried to perfection. A bold, indulgent take on the classic fairground snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 corn dogs 1x
- Category: Snack
- Method: Deep-Frying
- Cuisine: American
- Diet: Halal
Ingredients
- 6 hot dogs
- 6 slices cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon yellow mustard
- Oil for frying (vegetable or canola)
Instructions
- Slice each hot dog lengthwise without cutting all the way through. Fill with shredded cheddar cheese and crumbled bacon, then press gently to seal.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and yellow mustard.
- Combine the wet and dry ingredients to make a thick, smooth batter.
- Insert skewers or wooden sticks into each stuffed hot dog.
- Dip each hot dog into the batter, coating completely. Let excess batter drip off.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the corn dogs in batches for 3–4 minutes, turning as needed, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with ketchup and mustard for dipping.
Notes
- Use thick, sturdy skewers or popsicle sticks for easier handling and dipping.
- Ensure oil maintains 350°F for even frying and crisp texture.
- Serve immediately for the best texture—these are crispiest fresh from the fryer.
- Try different cheese blends or add diced jalapeños for variation.
Nutrition
- Serving Size: 1 corn dog
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 70 mg