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.
Servings: 8 taco boats
Calories: 506kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 506kcal | Carbohydrates: 50g | Protein: 19g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 955mg | Potassium: 236mg | Fiber: 2g | Sugar: 12g | Vitamin A: 545IU | Vitamin C: 4mg | Calcium: 344mg | Iron: 4mg