I don’t know what took hold of me, but I just had to have a corn dog. With plenty of mustard! I felt like I would go insane without one!
Since I can’t eat the traditional corn dogs because of the wheat flour, I decided to experiment. I came up with my very own gluten-free diy-corn dog. Tell me what you think! Everybody around here loved them!
Gluten-Free Corn Dog Muffins
(Photos at the end of the post)
4 hot dogs
Rice Flour Cornbread (half the batter)
Muffin pan with paper liners or 12 silicone cup cake cups
Put the hotdogs in a pan of water. Bring them to a boil.
In the meantime, make half the recipe for the Rice Flour Cornbread. Add 2 tablespoons extra sugar if you like a sweet corn dog batter (I like sweet).
Distribute the cornbread batter evenly in the muffin pan or individual silicone cups . . . about 1/4 cup each. This takes a little bit of skill here. The trick is to stir the batter each time before getting some of it out.
Once the hotdogs are finished cooking, let them cool enough to handle. Then cut them into 3 even pieces. Use the first hotdog you cut as a measuring tool for the others.
Place 1/3 of the hotdog on top of the cornbread batter. Gently push the hotdog down into the batter.
Pop them into the oven. Bake about 15-20 minutes. Check them frequently. You don’t want to over-bake them.
Serve hot with your favorite condiments!
(click on photos to englarge them)