Corn Dog’ins!

That’s the short name. The long name is “Hormone free, Antibiotic free, Preservative free, Gluten free, Dairy free, baked not fried, Corn Dog Muffins”. Or just Corn Dog’ins will do.

I’m kinda crazy about these things! Corn Dogs have that whole sweet/salty thing happening, and when you can make them guilt free, they make an excellent, quick meal!

The ones I used to make were so good! But they were deep fried. I tried to bake them but the batter and shape wouldn’t cooperate with each other. It was a mess, so I shelved the idea. This past week though I made a meal plan and I actually had a package of hormone/antibiotic/preservative free franks in the fridge already, so I thought, “why not”? They’re a quick easy meal and they freeze well, right?

I think the most genius idea I have found on Pinterest was to incorporate hotdog pieces into corn muffins. A few alterations later (I had to make them allergen friendly) and I had the cutest little baked Corn Dog’ins! They’re made with cornmeal and rice flour, and you can’t even tell they’re Gluten and Dairy Free. Trust me, I love gluten, I know when it’s missing. 

Truth be told, we’ve already dived into these a few times. I had some for lunch, and then the 3 of us had them for dinner with a garden salad. The next day, my husband and daughter had them again for lunch, and there are still some left in my freezer! So I guess that’s another cool thing about this recipe – It really stretches a single package of franks!


Corn Dog’ins

  • A mini-muffin pan, lightly greased
  • Preheat oven to 350

You Will Need:

  • 1 cup of corn meal
  • 1/2 cup brown rice flour
  • 3 tablespoons potato starch
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1 cup unflavored Almond milk
  • 2 eggs
  • 1/2 cup of white sugar
  • 1/2 cup melted Earth Balance or Becel Vegan
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • A handful of chopped green scallions
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 package Hot Dog franks (I used the Natural Selections brand)

Blend the corn meal, rice flour, starches, gum, sugar, baking soda, spices and salt in a medium sized bowl. Add the eggs, almond milk and cooled, melted Earth Balance/Becel Vegan. Whisk all together and set aside.


Cut up your franks into bite sized pieces, and place about 3 pieces into each mini muffin cup. Tip: I cook my hotdogs a bit first, to release some of the flavours.  Set aside. 


Spoon your cornmeal mixture into each muffin cup, over the cut up franks. Let it sit for about 10 minutes to allow the batter to fill in all the spaces! This will help them stay together after baking. 


Bake for 20-25 minutes and let them cool slightly before popping them out of the tins! This recipe made about 30 for me. They freeze well and are perfect picnic food!

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