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Cook the ground beef in a large skillet over medium-high heat until browned. Drain any excess fat. Stir in the 1/2 teaspoon salt, black pepper, garlic powder, and onion powder. Remove from heat and let cool slightly, then stir in the shredded cheddar cheese until just combined.

Once the beef mixture is cool enough to handle, form it into small, cylindrical logs, about 1 1/2 inches long and 3/4 inch thick. Insert a small wooden skewer into the center of each beef log. Place the skewered beef bites on a plate or baking sheet and freeze for 15 minutes to help them firm up.

While the beef bites are chilling, prepare the corn dog batter. In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk the egg, milk, and 2 tablespoons vegetable oil until well combined. Pour the wet ingredients into the dry ingredients and whisk until smooth.

Heat the 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.

Pour the corn dog batter into a tall glass or deep container. Dip each chilled beef bite into the batter, rotating to ensure it's fully coated. Let any excess batter drip off.

Carefully lower 3-4 battered beef bites into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the beef should reach 160°F.

Using tongs, remove the cooked corn dog bites from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining beef bites and batter. Serve hot with your favorite dipping sauces.


Cook the ground beef in a large skillet over medium-high heat until browned. Drain any excess fat. Stir in the 1/2 teaspoon salt, black pepper, garlic powder, and onion powder. Remove from heat and let cool slightly, then stir in the shredded cheddar cheese until just combined.

Once the beef mixture is cool enough to handle, form it into small, cylindrical logs, about 1 1/2 inches long and 3/4 inch thick. Insert a small wooden skewer into the center of each beef log. Place the skewered beef bites on a plate or baking sheet and freeze for 15 minutes to help them firm up.

While the beef bites are chilling, prepare the corn dog batter. In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk the egg, milk, and 2 tablespoons vegetable oil until well combined. Pour the wet ingredients into the dry ingredients and whisk until smooth.

Heat the 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.

Pour the corn dog batter into a tall glass or deep container. Dip each chilled beef bite into the batter, rotating to ensure it's fully coated. Let any excess batter drip off.

Carefully lower 3-4 battered beef bites into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the beef should reach 160°F.

Using tongs, remove the cooked corn dog bites from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining beef bites and batter. Serve hot with your favorite dipping sauces.
