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Recipe of the week

As part of our participation at the Binford Market, we'll be presenting a honey recipe here. For the next few weeks, check in here, and find a new honey recipe to try.
June 28, 2014

Healthy Baked Corn Dogs

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Makes: 8
Prep time: 20 minutes
Cook time: 15-20 minutes

1 cup organic all-purpose flour
1 cup organic yellow cornmeal*
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons organic butter, melted
1/2 cup organic milk
1/4 cup Bluffwood Creek honey
8 hot dog wieners (look for nitrate-free wieners)*
8 wooden sticks
Mustard and ketchup

Preheat your oven to 400 F, and then line a baking sheet with parchment paper and set aside. Insert sticks through the center of the hot dogs, lengthwise. In a bowl, mix the flour, cornmeal, baking powder and salt until combined. In a separate bowl, mix melted butter, milk and honey until combined. Slowly add the wet mixture to the dry mixture and mix with a wooden spoon. Once everything has been incorporated, knead dough for 2 minutes. On a lightly floured surface, roll dough out to 1/4-inch thickness. Place hot dog (with sticks already inserted) on the dough and cut a rectangle around it. Wrap the corn dog with the dough and pinch together at the top and bottom. Place on cookie sheet about 2 inches apart. Bake corn dogs for 15-20 minutes or until they start to brown. Serve immediately with ketchup and mustard.


You can make your own organic cornmeal by fine grinding Bluffwood Creek organic popcorn kernels.

Nitrate-free weiners are more common than ever. Look for organic weiners. Even Oscar Mayer makes a natural weiner.