Corn Dog Bites and Honey Mustard Dipping Sauce

Prep Time: 20 minutes | Cook Time: 20 minutes | Serves: 4

There’s no need to go to the fair to enjoy this summer favorite. Did you know you can make an egg-free corn coating for your hot dogs with flax and water? It’s easy, and the result is a delicious and fun treat!

Ingredients

Corn Dog Bites

1. 1 tablespoon ground flaxseed
2. 3 tablespoons warm water
3. 1 cup yellow cornmeal
4. 1 cup all-purpose flour
5. 2 teaspoons baking powder
6. 1 teaspoon salt
7. 1/3 cup pure honey
8. 1/2 cup milk
9. 1/4 cup oil, such as olive oil
10. 4 hot dogs

Honey Mustard Sauce

1. 1 cup coarse ground mustard
2. 1/2 cup pure honey
3. 1 teaspoon salt

Tools

1. standard muffin tin
2. 12 muffin liners
3. 2 small bowls
4. measuring cups/spoons
5. spoon
6. large mixing bowl
7. cutting board
8. chef’s knife
9. toothpick

Allergen Alert!

Coconut flour or almond flour can replace the all-purpose flour to avoid wheat.

Be sure to read labels carefully on your hot dog packages. Soy, dairy, or wheat can be hidden in the ingredients list.

Soy milk or almond milk can be used to replace milk.

1. Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.
2. Combine the flax and warm water together in a small bowl. Stir with a spoon to combine and then let sit for a few minutes.
3. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
4. Add the flax mixture, honey, milk, and oil. Stir until combined.
5. Scoop the batter evenly into each muffin cup.
6. Cut each hot dog into three 2-inch (5.1-cm) sections and press a piece into each muffin cup.
7. Bake for about 20 minutes or until a toothpick comes out clean when inserted into the muffin.
8. Make the mustard dipping sauce while the muffins bake. Combine the mustard, honey, and salt in a small bowl and stir until mixed.
9. When the muffins are done, allow to cool for about five minutes before serving with the mustard dipping sauce on the side.