While perusing Pinterest, I saw several different recipes for corn dog muffins. I didn’t pin the recipes because they all contained ingredients my kids couldn’t have, but the idea kept popping up. I decided corn dog muffins would be easy to make gluten-free using my gluten-free cornbread recipe.
My kids loved these corn dog muffins! They had not had a corn dog in almost 5 years, so they were thrilled with this gluten-free alternative.
I doubled my gluten-free cornbread recipe and added chopped up turkey dogs. Since they are baked instead of fried in oil, they are lower in fat than traditional corn dogs.
- 1½ cups corn meal
- 2 cups brown rice flour
- ½ cup tapioca flour
- 2 teaspoon xathan gum
- ½ cup honey (or sugar)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups rice milk (or milk)
- 2 eggs, beaten
- ½ cup oil
- 6 hot dogs
- Blend all of the dry ingredients.
- Add in the milk, eggs, and oil; stir just long enough to ensure dry ingredients are moist.
- Stir in the hot dog pieces.
- Pour batter into a greased or lined cupcake pans.
- Bake at 400 degrees for 20 – 25 minutes or until an inserted toothpick comes out clean.
The corn dog muffins freeze well. I froze the muffins and then used them for lunches on busy days. I will be adding this recipe to my once-a-month batch cooking days.
I have the Bob’s Red Mill GF corn bread mix. Would this work for this recipe as well?
I think it would work well with Bob’s Red Mill corn bread mix.