Many of my friends and relatives need to eat gluten free so I try to develop party recipes that they can enjoy. These corn pups are much easier to make than corn dogs so I always make a batch or two for any game day get-together.
Cook hot dogs in a skillet or on a grill. Cut each into 12 bite-size pieces. Stir mustard, honey and sriracha together; set aside.
Prepare corn muffin mix according to package directions. Fold in the cheese.
Coat the wells of a cake pop maker with nonstick cooking spray. Scoop a spoonful of batter into each well, then push a piece of hot dog into the batter. Bake according to manufacturer’s directions. (NOTE: These can also be baked in greased mini-muffin tins. Fill each well about 2/3 with batter, push in a piece of hot dog, and bake about 10-12 minutes at 400 degrees F.)
Serve the pups with the spicy honey mustard dipping sauce.