Recipes and Cooking Blue Cheese and Bacon Mini Corndogs Be the first to rate & review! Bring the state fair to your backyard. Blue cheese and bacon in the batter make these little treats blue ribbon-worthy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 2, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 2 mins Total Time: 32 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ⅔ cup yellow cornmeal 2 tablespoon sugar 1 ½ teaspoon baking powder ½ teaspoon dry mustard ¼ teaspoon salt 1 tablespoon shortening ¾ cup milk ¼ cup blue cheese 1 egg 3 slices bacon, crisp-cooked and finely crumbled or chopped Oil for deep fat frying 6 jumbo beef franks, cut in half crosswise 12 6-inch wooden skewers Honey mustard or mustard Blue Cheese Dip (optional) Fresh Italian (flat-leaf) parsley (optional) Blue Cheese Dip ⅔ cup mayonnaise ¼ cup sour cream 2 ounce crumbled blue cheese 1 teaspoon Worcestershire sacue ⅛ teaspoon ground black pepper Directions In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.) Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes). Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs. Blue Cheese Dip In medium bowl combine mayonnaise, dairy sour cream, crumbled blue cheese, Worcestershire sauce, and ground black pepper. Cover and chill until ready to serve. Make these fresh. Skewer hot dogs ahead of time, cover and refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven up to 30 minutes. Rate it Print Nutrition Facts (per serving) 259 Calories 15g Fat 23g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 259 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 49mg 16% Sodium 564mg 25% Total Carbohydrate 23g 8% Protein 9g Calcium 50.5mg 4% Iron 1.6mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.