Jalapeño Popper Corn Dog Waffles

by Rachael Ray Show Staff 3:00 AM, February 17, 2012

Aired February 17, 2012

Serves 8 corn dogs
1 box cornbread mix
1 jalapeño pepper, stemmed, seeded and chopped
Fresh ground black pepper, to taste
4 ounces cream cheese, cut into chunks
1/2 cup sharp yellow cheddar cheese, about a handful
4 hot dogs
8 skewers
Nonstick cooking spray

Set a waffle iron to medium-high heat.

In a medium bowl, make cornbread mix according to package directions. Stir in jalapeños, black pepper, salt, cream cheese and cheddar. Set aside.

Cut each hot dog in half. Fit a skewer into the dog to make a hot dog on a stick. Spray waffle maker with cooking spray.

Place the all the hot dogs on the waffle iron, two dogs per waffle square, with the skewers sticking out of the waffle iron. Let the hot dogs grill for just a few minutes until warm. Evenly pour the cornbread batter over the hot dogs. Close the waffle maker and cook 5 minutes.

Remove waffles from the waffle iron and cut in half for one waffle corn dog on a stick.