Vegetable Oil (as needed)
, about 4 inches, into a large pot and heat over medium-high heat.
In a large bowl, whisk together the
All-Purpose Flour (3/4 cup)
Cornmeal (3/4 cup)
Granulated Sugar (1 tsp)
Baking Powder (1/2 Tbsp)
Salt (3/4 tsp)
. Pour in the
Buttermilk (3/4 cup)
Mix until evenly combined and smooth. Fold in the
Wright® Brand Smoked Bacon (8 slices)
Cheddar Cheese (1 cup)
Jalapeño Peppers (3)
. Pour the batter into a tall drinking glass.
Hot Dogs (8)
onto 8 thin popsicle sticks. Dredge the skewered hot dogs in flour and shake off any excess. Dip the floured hot dogs into the corn batter. Lift and dunk again to fully coat.
Carefully lay the coated corn dog into the hot oil. Cook two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Use a slotted spoon or pair of thongs to remove.
Place on a plate lined with paper towels to catch excess grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked.
To make the sauce: Whisk yellow
Yellow Mustard (3 Tbsp)
Spicy Brown Mustard (3 Tbsp)
Honey (3 Tbsp)
Sriracha (1 tsp)
together in a small bowl. Serve with the hot corn dogs.