Jalapeño Cheddar Corn Dogs

Insert a wooden skewer or popsicle stick firmly into the center of each hot dog, stopping about 3/4 of the way up. Pat the hot dogs completely dry with paper towels to ensure the batter clings evenly.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the buttermilk, egg, and a touch of melted butter. Pour the wet ingredients into the dry mixture and stir until just combined.

Gently fold the minced jalapeños and shredded cheddar cheese into the thick cornmeal batter. Transfer the batter into a tall, narrow glass or dipping jar for easy coating.

Heat vegetable oil in a deep pot or fryer to 365°F (185°C). Dip each skewered hot dog into the batter, swirling to coat completely, then carefully lower it into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until deeply golden brown and crispy. Drain on a wire rack.