Big Poppa’s Jalapeño Corn Dogs

Directions

Prepare the Batter:

In a mixing bowl, combine 1 cup and 1/3 of flour, 2 cups and 1/2 of milk, 2 packages of Corn bread mix, 4 tablespoons of corn starch, 2 eggs, and 4 tablespoons of honey.

Mix the ingredients until a slightly lumpy consistency is achieved. Don’t overmix; a bit of texture adds to the charm!

Cream Cheese Filling:

Add room temperature cream cheese to the batter.

Incorporate 4 slices of chopped bacon and season with Big Poppa’s Competition Stash.

Mix the filling until well combined.

Prepare the Peppers and Jalapeños:

Cut the tops off the yellow peppers and jalapeños. Core and de-vain them.

Stuff the peppers with Lit’l Smokies and the cream cheese filling. Place the tops back on.

Secure the peppers with a skewer to keep them intact during the frying process.

Preheat the Oil:

Preheat oil in a deep fryer or a large, deep pan to 360-375 degrees F.

Coat and Fry:

Dip each stuffed pepper into the batter until fully coated.

Carefully place the coated peppers into the preheated oil and fry until golden brown and cooked through evenly.

Serve and Enjoy:

Remove the jalapeño corn dogs from the oil and place them on paper towels to drain excess oil.

Let them cool for a few minutes before serving.

Dip them in your favorite sauce or enjoy them as they are!

Now, you’re ready to indulge in the deliciousness of Big Poppa’s Jalapeño Corn Dogs. Share these spicy delights with friends and family, and let the compliments roll in!