Paleo Kiddie Corn Dogs
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A fun twist on a childhood classic, these Paleo Kiddie Corn Dogs are made with whole food ingredients for an easy recipe your kids will love!
Who doesn’t love a good corn dog? There’s just something about that sweet batter that brings back fond childhood memories of summer fairs, festivals, and baseball games. From the full-sized versions on sticks to the mini varieties, I never got tired of eating corn dogs. Today, my boys share the same enthusiasm.
While I loved the gluten-laden, fried food as a child, these days I try to be a bit more aware of what I’m feeding myself and my family. Therefore, in an effort to recreate kid-friendly staples, I took a stab at mini corn dogs. Like my Mac and Cheese Bites or healthy Yogurt Bark, these Paleo Kiddie Corn Dogs contain all the original flavors kids love with none of the added sugars, strange ingredients, or additives moms don’t.
This recipe, in particular, holds a special place in my heart as they feature a gift from my dear grandmother. A few years ago, she gave me this cute piggie muffin mold as a gift. Sadly, she has since passed. However, I now find comfort in thinking of her every time my boys and I use the molds.
This being said, this recipe is a great way to get the kids in the kitchen! Of course, mixing dough of any kind can be a bit tricky. However, with supervision and a helping hand, kids will have a blast helping to measure ingredients, stir the corn dog batter, and place the hot dogs in their appropriate tins.
To start, preheat your oven to 350 degrees Fahrenheit. Then, spray and line your mini muffin tin or tins if you’re making a large batch (I recommend you do this for easy lunches or quick snacks throughout the week!).
Next, whisk the almond flour, coconut four, salt, and baking powder in a medium-sized bowl. When the ingredients are well combined, create a well in the center of the mixture. Meanwhile, in a separate smaller bowl, whisk the eggs. When the eggs are slightly broken but not fully mixed, add in the honey and nut milk of your choice until all ingredients are fully incorporated and well mixed. Then, add the egg mixture (wet ingredients) into the larger bowl containing the dry ingredients. Once all of the ingredients are in one bowl, whisk until they are mostly combined. Don’t worry if the mixture stays a little bit lumpy. It’s actually a good thing! Pour in the coconut oil, and mix until it is well combined in the mixture.
Once mixed, set the batter aside and move on to your hot dogs. Using a knife, cut them into the size and shape you prefer and that fits your muffin tins. Carefully spoon about 1/2 tbsp into a greased muffin cup, add the hot dog piece, and spoon additional batter over the top until you can no longer see the hot dog. Repeat this step until all of the cups in your muffin tins are full. Then, place your tins in the oven. Bake your corn dogs for about 20 minutes. Once the tops have gently browned, remove the tins from the oven. Place the corn dogs on a cooling rack and allow the batter to set before serving. Don’t forget this step! Failing to remove your corn dogs from their baking tin may cause them to become soft and soggy. By allowing the corn dogs to cool properly, you will have perfectly golden and crisp outsides with soft, sweet insides. Is it lunchtime yet?
The Best Dipping Sauces to Serve with Paleo Kiddie Corn Dogs
I don’t know about you, but when it comes to lunchtime, my kids are all about the sauces. The great thing about corn dogs is how versatile they can become! Of course, you can serve traditional condiments such as mustard, ketchup, and even relish.
However, if you want to get a little more creative, experiment with yummy sauces like melted cheese, ranch, honey, mustard, and more. Feel free to experiment with your own flavor combinations to find your favorite, or check out these unique combinations for the ultimate dipping sauces for every recipe.
Frequently Asked Questions:
Are corn dogs gluten-free?
In general, corn dogs are gluten-free. Of course, if you have allergies or a gluten-intolerance, be sure to check all ingredients lists before making corn dogs. However, this recipe, in particular, uses paleo-friendly ingredients that are naturally gluten-free.
What should I serve with corn dogs?
In my opinion, corn dogs are a meal all on their own. However, if you’re looking to make this meal a little more nutritious and filling, I recommend serving a side of vegetables. For instance, broccoli, carrots, or even celery dipped in Ranch dressing are great options. In addition, fruit, pretzels, or any other items your kids love make great sides as well!
How long will corn dogs stay fresh?
When cooked and stored in an airtight container, these Paleo Kiddie Corn Dogs will stay fresh in the refrigerator up to 7 days. If you wish to make these ahead of time, simply store them in the freezer for up to 4 months! Then, when you’re ready to eat, simply defrost the corn dogs and reheat them to the desired temperature.
Can I make corn dog batter ahead of time?
Corn dog batter can absolutely be made ahead of time. Simply combine the ingredients, and store them in an airtight container for up to 5 days. Then, when you are ready, pour the batter into your muffin tins, add your hot dogs, and bake!
Can I make corn dogs vegetarian?
Corn dogs can be made vegetarian by substituting the hot dogs for a vegetarian variety. However, if you wish to omit the meat altogether, the batter can be used to make excellent, Whole30 friendly corn muffins instead!
No matter what size or shape you make these corn dogs, they’re sure to be a crowd-pleaser among kids and adults alike! What are your favorite childhood staples? Let me know in the comments below!
In the meantime, enjoy!
- 1 cup almond flour finely ground
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup honey
- 3 eggs room temperature
- 1/2 cup nutmilk I use Nutpods original flavor
- 2 tbsp coconut oil melted
- 3-4 each hot dogs depending on how big you cut the pieces
- Preheat oven to 350 degrees F, and spray and line your mini muffin tin
- Whisk almond flour, coconut four, salt, and baking powder in a medium sized bowl- creating a small well in the center
- In a separate smaller bowl, whisk the eggs, gently breaking them up, then add in the honey, and nut milk until full incorporated
- Pour the egg mixture into the dry ingredients and whisk until mostly smooth- it's okay if there's a few lumps
- Pour in the cocnut oil, and mix until incoproated
- While the batter is sittting, cut your hotdogs in the size best for your muffin tin
- Carefully spoon about 1/2 tbsp into the muffin cup, add the hot dog, and spoon additional batter over top
- Bake for 20 minutes, until tops have gently browned, remove from oven, and carefully remove from the muffin tin, and place on a cooling rack – they need time to set