Gluten-Free Cheesy Corn Pups

★★★★★ 1 Review
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By Suzanne Banfield
from Basking Ridge, NJ

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
serves 12 servings of 4 each
prep time 15 Min
cook time 35 Min
method Bake

Ingredients

  • 4
    gluten-free hot dogs
  • 1/2 c
    dijon mustard
  • 2 Tbsp
    honey
  • 1 tsp
    sriracha
  • 1 pkg
    gluten-free corn muffin mix (14-16 ounces)
  • 8 oz
    sharp cheddar cheese, shredded
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How To Make

  • 1
    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.
  • 2
    Prepare corn muffin mix according to package directions. Fold in the cheese.
  • 3
    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.)
  • 4
    Serve the pups with the spicy honey mustard dipping sauce.
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