Corn Dog Taco Boats

Cheesy Jalapeno Corn Dog Taco Boats

This recipe is sponsored by Old El Paso

The flavor of corn dogs is the flavor of summertime, baseball, and state fairs. Unfortunately making corn dogs in your kitchen can be a big smelly mess. This recipe lets you keep the flavors without all the work. I love jalapeno, honey, and cheese in my cornbread, so you know I added lots of those. Because this was a hot dog, I also spiked it with mustard. The bread itself was perfectly sweet and spicy and balanced great with the savory hot dogs. Make these for a cookout or baseball game and all your friends will ask you for the recipe!

Cut the jalapenos and grate the cheese.
Mix everything in a big bowl.  This corn muffin mix also has honey to balance the jalapenos, and mustard to pair with the hot dogs.
Fill them up and get them into the oven.
When they come out of the oven, put plenty of butter, jalapenos, and honey on top.
These are unbelievable. The subtle honey and mustard in the mix really helps the cornbread pair perfectly with the hot dogs.  The jalapeno gives it a nice kick.
A great new way to serve hot dogs.
And don’t skimp on the honey.

Cheesy Jalapeno Corn Dog Taco Boats

A soft taco boat filled with cheesy jalapeno corn muffin batter and a hot dog and baked into handheld corn dogs. Topped with butter and honey.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8 taco boats


  • 1 cup flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup melted butter
  • 2 tablespoons mustard
  • 1/4 cup honey
  • 2 jalapenos diced plus one more sliced
  • 8 ounces pepperjack cheese grated
  • 8 Old El Paso Taco Boats
  • 8 hot dogs


  • Preheat oven to 400
  • Mix the flour, cornmeal, baking powder, and baking soda in a large bowl. Season heavily with salt and pepper.
  • In a separate bowl, whisk the buttermilk with the eggs, butter, mustard, and honey.
  • Mix the liquid ingredients into the dry ingredients. Add in the jalapenos and cheese and stir to combine.
  • Line up the taco boats and fill them evenly with the cornbread mixture. Place the hot dogs into each taco boat.
  • Put the taco boats onto a baking sheet and place them close together so that the sides of the boats hold each other up.
  • Bake for 20 minutes, rearranging them on the pan after 10 minutes to promote even browning.
  • Remove from heat and top with butter, honey, and sliced jalapenos. Serve hot.


  1. Made this without the jalapenos, so freaking good and very easy. My end result wasn’t as beautiful as yours, but damn these are tasty.

    1. This may have disappeared when I updated my website. It’s 400, and I am adding it to the instructions now. Thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.