Bacon Wrapped Corn Dogs

I don’t know what has come over me lately, but corn dogs have been on my mind for some time now. I think it has been all the chatter on my social networks where people have talking about their state fair, and as we all know it, that is the place where you can get anything made on a stick.

But there is more to it than that. Two of my kids simply love corn dogs, and it is one thing that I do not normally purchase at the store. I decided that it would be a winner if I could satisfy my kids appetites, while at the same time, twisting up a classic corn dog by wrapping a portion of it in bacon. Yes, bacon.

If you have ever been intimated at making corn dogs, have no fear. In all seriousness, these corn dogs, bacon or no bacon, are so easy to make, that you can have fresh cooked corn dogs on your plate within minutes.

Lets get started.


  • 1 1/4 cup of all purpose flour
  • 4 tbsp white sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cups fine yellow cornmeal
  • 2 large eggs, beaten
  • 3/4 cups of buttermilk
  • 1 tbsp of your favorite hot sauce
  • 8 slices of bacon
  • 8 Johnsonville wieners, patted dry (or use your favorite hot dog)
  • 8 skewers
  • Canola oil for deep frying, deep enough to submerge the corn dog, approximately 5 cups

Begin by preheating your oven to 350 degrees. Lay the slices of bacon on a baking sheet, lined with foil, and place in the preheated oven, cooking for 15 minutes. The goal is to not crisp the bacon, but bring it pretty darn close to being cooked. Once cooked, remove, and pat dry with paper towel.

While the bacon is cooking, add everything but the hot dogs to a mixing bowl, and do just that, mix into a nice batter.

Corn Dog Recipe

When you are ready to go, make sure you pat dry the wieners. Straighten each hot dog out with your hand, and insert the skewer through the wiener, moving it all the way up, leaving enough to hold while you eat it. Repeat.

Preheat your oil on the stove. The goal is to reach a 375 degree pot of oil. Do a test by dropping a small pinch of bread into the oil. If it comes to a nice sizzle you should be good to go.

To each wiener, wrap the bacon around it, securing the best way you can. If you need to move a toothpick through it, go ahead. Just remove the toothpick when the dog is cooked.

Add the bacon wrapped wiener to the bowl of batter, spinning it around until the entire wiener is coated. Keep spinning it, then carefully drop it into the oil. Repeat, dropping about 2-3 dogs into each batch of oil.

These will cook up rather fast, and you are only looking at about a 4-6 minute cook time. Cook until a golden brown, then remove, and place on a paper lined strainer. Repeat until all of the wieners are cooked.

Plate with your favorite sauce. Dip and bite. Repeat.

Biting into this corn dog definitely yields a great surprise for anyone you serve it to. My son’s look on his face when he hit the bacon was worth a million dollars. His eyes lit up, and a huge smile came on his face. That alone made these worth making again, and again, and again.

Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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