Jalapeno Cheddar Mini Corndogs Recipes

Steps:

• Prepare cornbread batter: Mix Jiffy mix, milk and the egg until combined. Gently fold in the finely diced jalapeno. Add granulated garlic, cayenne and chili powder, and stir once more. Then set aside
• Take your Johnsonville Lil Smokies, and place them into a colander and gently rinse. (If you skip this step, the oil on the outside will prevent the batter from sticking completely.)
• Pat dry with a paper towel and start dipping corndogs to coat.
• Place in 375 degree oil until golden brown. Salt IMMEDIATELY after taking out of oil.
• Enjoy with ketchup and mustard :)

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.