Ingredients
For the Filling:
1 lb ground beef
½ cup crispy bacon, crumbled
½ tsp black pepper
½ tsp garlic powder
1 cup shredded cheddar cheese
Additional Needed:
8–10 slices of bacon (for wrapping)
8–10 wooden skewers
Oil for deep frying
For the Breading:
¾ cup cornmeal
¾ cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 tbsp sugar
1 cup buttermilk
1 large egg
Instructions
Make the Filling:
In a large bowl, combine ground beef, crumbled bacon, black pepper, garlic powder, and shredded cheddar cheese. Mix well until fully incorporated.
Shape and Skewer:
Divide the mixture into 8–10 portions. Shape each into a short oval or log (similar to a mini hot dog) and insert a skewer lengthwise through the center. Place on a tray and freeze for 20–30 minutes to firm up.
Wrap with Bacon:
Once chilled, wrap each beef-cheese log with a slice of bacon. Secure ends with toothpicks if needed. Optional: quickly pan-sear the bacon-wrapped logs for 1–2 minutes to get a slight crisp.
Prepare the Batter:
In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, mix the buttermilk and egg, then pour into the dry ingredients. Stir until a thick, smooth batter forms.
Heat Oil:
In a deep fryer or heavy pot, heat oil to 350°F (175°C).
Dip and Fry:
Dip each bacon-wrapped log into the batter, coating it completely. Carefully lower into hot oil and fry 3–5 minutes, turning if needed, until golden brown and crispy.
Drain and Serve:
Remove from oil and drain on paper towels. Let cool slightly, then serve hot with your favorite dipping sauces!
Notes
Make-ahead tip: Prepare and freeze the skewered, bacon-wrapped logs ahead of time — just dip and fry when ready to serve.
Crispier bacon: Searing the wrapped logs before battering gives the bacon a head start and adds extra crunch.
Variations: Try adding chopped jalapeños to the filling or swap cheddar for pepper jack for a spicy twist.
Serving ideas: These pair perfectly with fries, pickles, slaw, or dipping sauces like ranch, BBQ, or spicy mayo.
Storage: Leftovers keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer for best texture.
