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I have a confession. I really like corn dogs. When I was going to school in downtown Portland I used to ride the MAX (light rail transit) and it let me off at Pioneer Square. There was a corn dog stand there and once a week I bought one.  That was 22 years ago and while I wouldn’t eat those corn dogs now, I still still love the flavor of a corn dog.  Of course, the oil they are cooked in is rancid and a nutritional nightmare. The hot dogs are filled with nitrates, nitrites, factory farmed pork and I hate to even think about what else.  Overall, a food disaster that would sit like a lump in my stomach. Not something I need.

At lunch time a few days ago, Christopher and I found ourselves without any leftovers to eat. I remembered that I had a package of uncured beef hot dogs in the freezer and was instantly struck with how yummy a corn dog would taste. Christopher has never had a corn dog so I set out to create one for him. Of course, the end result did not even resemble those corn dogs I used to eat. But the taste was great. They were wonderfully dense and delicious. Very much like a corn dog in flavor and consistency. They didn’t look like a corn dog, they were a muffin but that was just fine 🙂

Using masa harina and sourdough starter resulted in a quick lunch that needed no soaking. Why soak? Find out here.


Sourdough Corn dog Muffins

Batter consistency before adding in final 3 ingredients

1/2 cup sourdough starter
3/4 cup masa harina
1 egg
1/2 teaspoon salt
Approximately 1/3 cup milk
1/2 teaspoon baking soda
1/4 teaspoon powdered garlic
1/4 cup shredded cheese
1 Tablespoon onion, finely minced
2 (or 3) hot dogs, diced (I use Applegate Farms uncured beef)

Mix together starter, masa harina and egg. Add just enough milk to achieve a cake batter consistency. I used about 1/3 cup. Depending on the thickness of your sourdough starter you may need less or more. I started with 1/4 cup and added until it the batter looked right. Add baking soda and powdered garlic, mix well. Stir in cheese, onion and then hot dogs.

Fill muffin tins almost to the top. These muffins do not rise. Bake for 18 to 25 minutes until the muffins test done.


Variation: Corn Dog Casserole

One cold day in January, I started a crock pot of red beans around mid morning.  That night the menu plan called for Rajma. About 45 minutes before dinner time I tested the beans for doneness. Imagine my surprise when the beans were not only still hard but completely cold. Apparently it is very helpful to not only turn the crock pot on but to make sure it is plugged in.

This muffin recipe became a casserole by doubling everything and cooking a cast iron skillet. It was quite good!

Are you a corn dog fan?


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