This recipe for jalapeno cheese corn dog bites I put off a few times just to make sure I had enough lighting to photograph the process and get it perfected. Eventually I just made the process easier. Corn dogs remind me of the fair in California when I was a kid. It was one of the first items I went for and a close second was always funnel cake. Once in a while, I crave corn dogs but nowadays I prefer them with jalapenos and cheese. They are so delicious they don’t even need ketchup or the gazillion bottles of different types of mustard I store in the fridge.
Am I the only one that is absolutely ready for Fall? I mean schools back in, my favorite TV shows are coming back soon, and all that is needed is the chilly air and PUMPKIN! Who’s ready for pumpkin and apple overload on the blog? I think I have officially decided to make a new Halloween recipe every other day for the month of October. Of course, expect my blog anniversary which is on October 4th which also coincides with my birthday! Super excited this year cause I am preparing for it!
I’ve already bought pumpkins and preparing for Friday nights premiere of Haven! Anyone else around here watch Haven? I am definitely a Eric Balfour fan. His character Duke is funny and deep. The setting of the show and just make me want to have a trouble and be in Haven.
Anywho! These jalapeno cheese corn dogs bites are perfect with chili or a huge pot of beans. Easy peasy too! It’s jiffy, some jalapenos and cheese. Of course a hot dog in the middle for fun! Summer isn’t over here yet but I am already prepare Fall food. I guess I can’t wait to go scarf shopping and put up the old gravestones in the yard. At least I have Duck Dynasty temporarily to laugh at while I wait for my huge list of to-watch shows this Fall. Do you have a show you can’t wait to watch?
ITEMS TO MAKE JALAPENO CHEESE CORN DOG BITES
- 2 boxes Jiffy corn muffin mix
- ⅓ cup pickled jalapenos; diced
- 1 cup sharp cheddar cheese; grated
- 2 eggs
- ¾ cup milk
- Paper cups
- Preheat oven to 400 degrees. Place liners in muffin/cupcake pan.
- In a large bowl, mix in corn muffin mix, milk and eggs. Stir well. Add in diced jalapenos and one cup of cheese. Mix well. Mixture will be thick. Using a ice cream scoop add one scoop full to each muffin cup.
- Bake for 15 minutes until lightly golden brown on top. Serve alongside chili or a bowl of beans.
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