Game Day Jalapeno Corn Dogs

Directions

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1. 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.

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

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1. Add room temperature cream cheese to the batter.

2. Incorporate 4 slices of chopped bacon and season with Big Poppa’s Competition Stash.
3. Mix the filling until well combined.

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1. Cut the tops off the yellow peppers and jalapeños. Core and de-vain them.
2. Stuff the peppers with Lit’l Smokies and the cream cheese filling. Place the tops back on.
3. Secure the peppers with a skewer to keep them intact during the frying process.

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

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1. Dip each stuffed pepper into the batter until fully coated.
2. Carefully place the coated peppers into the preheated oil and fry until golden brown and cooked through evenly.

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1. Remove the jalapeño corn dogs from the oil and place them on paper towels to drain excess oil.
2. Let them cool for a few minutes before serving.
3. Dip them in your favorite sauce or enjoy them as they are!