Cheesy Jalapeño Corn Dogs

subheading: Supplies:

8 WOODEN STICKS

subheading: Corn Dogs:

8 HOT DOGS

6 CUPS VEGETABLE OIL

1 ½ CUPS CORNMEAL

½ CUP ALL-PURPOSE FLOUR

1 ½ TEASPOONS BAKING POWDER

1 TEASPOON BROWN SUGAR

½ TEASPOON BAKING SODA

1 CUP MOZZARELLA CHEESE SHREDDED

2 EGG LARGE

2 TABLESPOONS BUTTER UNSALTED, MELTED

1 ¼ CUPS WHOLE MILK

1 JALAPEÑO CHILES SMALL CAN, DRAINED

1 TABLESPOON JALAPEÑO CHILE HOT SAUCE

subheading: Dips:

KETCHUP

MUSTARD

Directions at hispanickitchen.com

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