Gluten Free Cheesy Corn Pups Recipes

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.

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.

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.