Homemade Corn Dogs with Sriracha

Homemade Corn Dogs with Sriracha

My daughter loves homemade corn dogs.   About once a month, we will even eat out and she’ll get the real deal: deep-fried, battered and all.  But I don’t want her eating an exclusive diet of unhealthy, fried food.  

I originally thought I wanted to create a “healthy corn dog”, but the more I thought about it, the more impossible it seemed.  First, corn meal isn’t healthy, and is frequently made from GMO corn.  Secondly, the batter requires a hefty amount of butter and flour.  Thirdly, I would be hard pressed to find anyone that boasts of the nutritional value of hot dogs, let alone the combination of cornmeal, butter, flour and hot dogs.  

So if you’re looking for a healthy corn dog recipe… it probably doesn’t exist.  (And if it does, please leave a link to the recipe in the comments!) 

But… I believe most things are okay in moderation.  So if we must have corn dogs, let’s at least have homemade corn dogs made with better ingredients!

Homemade Corn Dogs

To make this meal to accommodate the spicy food and non-spicy food eaters in your household, you can split the batter in half, pouring half in the tins, before adding the sriracha sauce to the remaining batter.  Then add the meat after the batter is already in the cups. 

Easy peasy. 

Homemade Corn Dogs with Sriracha

(Makes 24 mini muffins, or 12 regular sized muffins)

  • 1 1/4 cups flour 
  • 3/4 cup corn meal (Bob’s Red Mill makes an organic, GMO-free version!)
  • 2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 cup milk 
  • 1/4 cup melted butter
  • 1/8 cup honey (raw and local is the best!) 
  • 1 egg
  • 2 tbsp sriracha 
  • 2 – 4 hot dogs*

Preheat oven to 400 degrees.  In a large bowl, combine flour, corn meal, baking powder and salt.  Add in milk, melted butter, honey, egg and sriracha, and stir until dry ingredients are moist.

Grease a mini-muffin pan or regular muffin pan.  Pour in batter, until 3/4 full.  Cut hot dogs into bite-sized pieces, and insert them into the batter in the muffin pan. 

Bake for 15 – 25 minutes, until cooked through. 

sriracha corndog muffins

*Let’s talk about hot dogs for a minute.  There are “healthier” hot dogs, but as I’m not an expert into the field, I’ll let you get the info, if you’re interested. Here’s a great link: http://www.organicgardening.com/living/11-best-hot-dogs mini sriracha corndogs



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