Cheesy jalapeño corn dog taco boat

Mass Appeal

Dan Whalen, from the Food in my Beard, taught us how to make a delicious spring snack, perfect for baseball. 

Ingredients:

  • 1 cup Flour

  • 1/4 cup Cornmeal

  • 1 teaspoon Baking Powder

  • 1/2 teaspoon Baking Soda

  • 1 cup Buttermilk

  • 2 Eggs

  • 1/4 cup Melted Butter

  • 2 tablespoons Mustard

  • 1/4 cup Honey

  • 2 Jalapenos diced, plus one more sliced

  • 8 ounces Pepperjack Cheese grated

  • 8 soft taco boats

  • 8 Hot Dogs

Directions:

  1. Preheat oven to 425

  2. Mix the flour, cornmeal, baking powder, and baking soda in a large bowl. Season heavily with salt and pepper.

  3. In a separate bowl, whisk the buttermilk with the eggs, butter, mustard, and honey.

  4. Mix the liquid ingredients into the dry ingredients. Add in the jalapenos and cheese and stir to combine.

  5. Line up the taco boats and fill them evenly with the cornbread mixture. Place the hot dogs into each taco boat.

  6. Put the taco boats onto a baking sheet and place them close together so that the sides of the boats hold each other up.

  7. Bake for 20 minutes, rearranging them on the pan after 10 minutes to promote even browning.

  8. Remove from heat and top with butter, honey, and sliced jalapenos. Serve hot.

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