Corn Dog Bites

There’s no reason why your football-watching fare shouldn’t be as exciting as the big game itself.

Corn Dog Bites with Honey Mustard


For the Corn Dog Bites:
¾ cup gluten-free cornmeal
1 cup gluten-free all-purpose flour, divided use
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
¾ cup buttermilk or dairy-free alternative
2 large eggs
1½ teaspoons honey
Vegetable oil, for frying
8 gluten-free hot dogs

For the sauce:
4 tablespoons honey
6 tablespoons grainy mustard


Combine the cornmeal, ¾ cup flour, baking powder, baking soda, and salt in a large bowl. Mix well. In a separate bowl, combine the buttermilk, eggs, and honey. Whisk until fully combined. Pour the wet ingredients into the dry ingredients and mix well.

Fill a large, high-sided saucepan ? full with oil and heat over medium heat. The oil should sizzle when the batter touches it.

Cut each hot dog into 4 equal pieces. Put the remaining ¼ cup flour in a bowl or on a plate. Dip each hot dog into flour, shake off the excess, and dip into the batter.

Carefully drop the hot dogs into the hot oil with a slotted spoon. Leave in for 3-4 minutes, rotating occasionally with the slotted spoon to ensure even frying. Remove the hot dogs with the slotted spoon and place on a plate lined with paper towels to drain. (Can be kept warm in a 200ºF oven for 1 hour or made ahead and stored, covered, in the refrigerator. Reheat at 350ºF for about 10 minutes.)

To make the honey mustard sauce, whisk together the honey and mustard until thoroughly combined. Serve the corn dog bites with the honey mustard dipping sauce.

Makes 36

Written by Carol Kicinski

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Categories:    Gluten Free Appetizers