GLUTEN-FREE CHEESY CORN PUPS
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.
Provided by Suzanne Banfield
Categories Other Appetizers
Time 50m
Number Of Ingredients 6
Steps:
- 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.
GLUTEN FREE CORN DOGS
This recipe is originally from "Incredible Edible Gluten Free Food For Kids" but has been altered. Totally delicious!
Provided by zepharum
Categories Kid Friendly
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog.
- In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard.
- In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick.
- Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.
Nutrition Facts : Calories 156.1, Fat 5.4, SaturatedFat 1.2, Cholesterol 26.4, Sodium 91.5, Carbohydrate 24.1, Fiber 1.3, Sugar 3.4, Protein 3.2
GLUTEN-FREE BEST EVER CORN DOGS
Feel like you are at the fair with these corn dogs made from Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
- In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
- Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love