Corn dogs are not what you’d expect on a healthy recipe site…but these aren’t your average corn dogs.
Commercially made corn dogs start with a hot dog that’s been put together with otherwise unusable scraps of cows, pigs and chicken that are blended into a meat pudding with corn syrup, artificial flavors and preservatives. It’s then dipped in gluten-and-refined-grain-filled corn batter and deep fried, resulting in a “food” that’s high in trans fats, sodium, corn syrup, fake flavors, fake colors and chemical preservatives.
Not exactly the standard of food that you’d want fueling your growing kids. But kids loooove corn dogs! So I came up with this recipe for Awesome Corn Dog Muffins that are fantastic to pack in lunches or as an afternoon snack.
My corn dogs start with a wholesome, homemade hot dog of high quality ground pork and ham. Then it’s baked in a faux cornbread batter that eliminates the gluten and grains. What results is a fun, portable kids food that’s filled with wholesome, real food ingredients. There’s zero trans fats, zero corn syrup, zero fake flavors, zero fake colors and zero chemical preservatives.
When I was a kid, we would have a box of frozen corn dogs on hand that were ready after 45 seconds in the microwave for an after-school snack. (I didn’t know any better back then!) This memory inspired me to make a couple of batches of Awesome Corn Dog Muffins to freeze and see if it would work the same as those store-bought frozen corn dogs did. Sure enough, one frozen Awesome Corn Dog Muffin in the microwave for 45 seconds on 50% power works perfectly. So stock your freezer just in time for back-to-school!
And give toxic, commercially made corn dogs the boot.
2 beaten eggs
½ cup blanched almond flour
¼ cup flax meal
½ cup onion, finely minced
2 tablespoons coconut milk, full fat
1 teaspoon dijon mustard
¼ teaspoon black pepper
12 ounces ground cooked ham
12 ounces ground raw pork
1 cup blanched almond flour
⅓ cup arrowroot starch
⅓ cup coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
4 eggs
¾ cup coconut milk, full fat
2 teaspoons apple cider vinegar
¼ cup coconut oil
3 tablespoons raw honey, melted over low heat
¼ teaspoon tumeric
In a large bowl combine eggs, almond flour, flax meal, onion, coconut milk, Dijon, and pepper. Add ground ham and ground pork; mix well. Shape into 15 hot dogs, using about ⅓ cup mixture for each ball. Place hot dogs in a lightly greased baking dish.
Bake, uncovered, in a 350 degree F oven for 35-40 minutes or until done. Once cooled, cut 4 of the hot dogs into 3 1-inch segments.
Preheat the oven to 350 degrees F. Lightly grease a 12 tin muffin pan with coconut oil. Set aside.
In a medium bowl combine the almond flour, arrowroot, coconut flour, baking soda and salt. In another medium bowl combine the eggs, coconut milk, vinegar, coconut oil (cooled), and honey.
Add the dry ingredients to the wet ones and mix well. Sprinkle in the turmeric and mix until fully combined (this will give your faux cornbread a gorgeous golden yellow color).
Pour a Tablespoon of batter into each muffin tin. Place a hot dog segment in each muffin tin, then fill with remaining batter.
Bake for 18-20 minutes, until lightly golden on top and fully set.
Calories: 256
Fat: 17g
Carbohydrates: 12g
Sodium: 211mg
Fiber: 2g
Protein: 10g
Sugar: 5g