When I was in high school, we has a fast food place in the mall food court called Cowpokes. They served corn dogs and what they called cheesepokes.  I loved this place and loved cheesepokes. Cheesepokes were corn dogs with cheese instead of the dog.  I have occasionally gotten this deliciousness at the spring fair, but I miss and have missed for a long time Cowpokes. I googled Cowpokes and it appears that this place has long since ceased to exist.  So I’m going to claim the name Cheesepokes. 

I’m not sure but it is very possible that part of the reason I loved Cowpokes was because of the meaning of that word. It is slang for cowboy. And I have cowboy blood running through my veins. Lucy’s and my dad grew up on a cattle ranch and his dad grew up on a cattle ranch. We come from a long line of cowboys. The cowboy traits have come out differently in each of us 5 girls. But there is cowboy in all of us. 

Since I am no longer able to get cheesepokes easily, I will make my own. I think this is how a lot of the things I make start. Either I want a healthier version or I can’t buy it anymore. I’m sure my version will be healthier anyway. (Yeah, right they are deep fried. Who are we kidding.)

Cheesepokes

Pour oil in a large pot that is wide enough for the cheese on the stick to fit in easily and deeper than the cheesepoke is wide by a couple inches. I used my Dutch oven and poured 2 – 48oz bottles of oil in it. That was perfect. Heat oil on medium high until it bubbles when you put the handle of a wooden spoon in it. Then turn to medium. Cut cheddar cheese into chunks about the size of a hot dog.

In a large bowl, mix together all dry ingredients. In a small bowl, whisk eggs and milk together. Combine wet and dry ingredients. Pour batter in a tall drinking glass.

Dunk the cheese on a stick in the batter. Pull it out some and dunk it back in. Pull it out and make sure there is batter on the end of the cheese. Place cheese poke into hot oil.

Fry until it is a dark golden color. It will float pretty quickly after putting it in the oil. Flip to cook both sides. When it is done, place on paper towels to drain off some oil. Enjoy when skewer is cool enough to handle.

You can use this same batter and direction to make corn dogs as well.

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Cheesepokes

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Ingredients

• Cheddar cheese
• Skewers 6 - 8 inches long
• 1 1/2 cups corn meal
• 1 1/2 cups flour
• 1/2 tsp salt
• 1/8 tsp ground white pepper
• 1/2 cup sugar
• 2 Tbsp baking powder
• 1 tsp paprika
• 2 eggs
• 1 1/2 cups whole milk
• Oil for frying

Instructions

1. Pour oil in a large pot that is wide enough for the cheese on the stick to fit in easily and deeper than the cheesepoke is wide by a couple inches. I used my Dutch oven and poured 2 - 48oz bottles of oil in it. That was perfect. 
2. Heat oil on medium high until it bubbles when you put the handle of a wooden spoon in it. Then turn to medium. 
3. Meanwhile cut cheddar cheese into chunks about the size of a hot dog. 
4. In a large bowl, mix together all dry ingredients. In a small bowl, whisk eggs and milk together. Combine wet and dry ingredients. Pour batter in a tall drinking glass. 
5. Dunk the cheese on a stick in the batter. Pull it out some and dunk it back in. Pull it out and make sure there is batter on the end of the cheese. 
6. Place cheese poke into hot oil. Fry until it is a dark golden color. It will float pretty quickly after putting it in the oil. Flip to cook both sides. 
7. When it is done, place on paper towels to drain off some oil. Enjoy when skewer is cool enough to handle.

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