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  • 8 cups Food Club vegetable oil
  • 2 cups plus 2 tablespoons honey cornbread mix
  • 2 teaspoons chipotle-garlic seasoning
  • 4 (6-inch) hot dogs, cut crosswise in half
  • 14 (6-inch) wooden skewers
  • 1 Roche Bros. large egg
  • 1 cup buttermilk
  • 2 medium jalapeño peppers, finely chopped
  • 2 tablespoons chipotle mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons grated cotija cheese
  • Lime slices for garnish (optional)


  1. Attach deep fryer thermometer to side of medium saucepan; add oil and heat over medium heat 35 minutes or until oil temperature reaches 350°.
  2. In medium bowl, stir together cornbread mix and 1 teaspoon chipotle-garlic seasoning. Pat hot dogs dry with paper towel; insert skewers halfway into cut end of each hot dog and roll in cornbread mixture to lightly coat.
  3. In small bowl, whisk egg and buttermilk; stir into cornbread mixture. In 2 batches, dip each hot dog into batter, allowing excess to drip off; slowly add to hot oil and fry 3 minutes or until golden brown, turning once. Drain corn dogs on paper towel-lined rimmed baking pan.
  4. Serve corn dogs topped with jalapeño, mayonnaise, cilantro, cheese and remaining chipotle-garlic seasoning; garnish with lime slices, if desired.

Facts. Finds. Flavors.

Transfer batter to a tall drinking glass for easier hot dog dipping.

Heat oil back to 350° before frying the second batch of corn dogs.

  • 349 Calories
  • 27g Fat (6g Saturated)
  • 40mg Cholesterol
  • 500mg Sodium
  • 23g Carbohydrates
  • 0g Fiber
  • 6g Protein