Gluten-free corn dogs
Baked mini corn dogs with a golden cornmeal crust and honey-mustard dip.
Ingredients
- 4 pieces gluten-free hot dogs
- 1 cup gluten-free cornmeal
- ½ cup gluten-free flour blend
- 2 teaspoons baking powder
- 2 pieces eggs
- ¾ cup whole milk
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil, for the tin
- ¼ cup ketchup, for the kids' share
- ¼ teaspoon salt
Method
- Heat the oven to 400°F and oil a mini muffin tin.
- Whisk the cornmeal, flour, baking powder, eggs, milk and honey into a thick batter.
- Fold in the hot dog pieces and fill each muffin cup.
- Bake until golden and puffed, then lift out the kids' share.15 min timerKids’ plate comes out here
- Stir the honey and mustard into a quick dipping sauce.
- Serve the corn dogs warm with the dip.
Kids’ plate: Mini corn dog poppers
On the plate: Plain mini corn dogs with a little cup of ketchup on the side.
Make it a game: Dunk each corn dog in the ketchup like a fishing pole catching treasure.
Set it aside at step 4, before the grown-ups’ sauce or spice goes on.
Why it works
- Celiac disease: The cornmeal crust and flour blend are gluten-free, so the batter stays entirely grain-safe.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Gluten-free recipes, Crohn’s and colitis recipes, Kid-friendly recipes, Sheet pan recipes, One pan recipes, Quick recipes.