Gluten-Free Cheesy Corn Pups

Suzanne Banfield


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.

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★★★★★ 1 vote
12 servings of 4 each
15 Min
35 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! The cheesy cornbread is really good. The spicy honey mustard tops these corn dogs perfectly. An easy appetizer everyone will love! These will be great for game day.


gluten-free hot dogs
1/2 c
dijon mustard
2 Tbsp
1 tsp
1 pkg
gluten-free corn muffin mix (14-16 ounces)
8 oz
sharp cheddar cheese, shredded


Step 1 Direction Photo

1Cook hot dogs in a skillet or on a grill. Cut each into 12 bite-size pieces. Stir mustard, honey and sriracha together; set aside.

Step 2 Direction Photo

2Prepare corn muffin mix according to package directions. Fold in the cheese.

Step 3 Direction Photo

3Coat 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.)

4Serve the pups with the spicy honey mustard dipping sauce.

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