One of the things that the boys have missed with the Gluten Free Fast is Corn Dogs. We only have them once in a while, but even so I decided to make an alternative for them. We got rid of our deep fryer years ago, so I decided to pull out one of my favorite recipes and alter it.
I’ve made Corn Dog Muffins for a few years, they are even famous at our church potlucks, kids just love them. Plus they are really easy to make.
My absolute favorite recipe for cornbread really helps making them amazing! I found the Grandmother’s Buttermilk Cornbread Recipe on Food.com years ago and it is my go to cornbread recipe. I got Bob’s Old Mill Gluten Free Flour from Costco the other day and decided to try it with this recipe.
Personally TJ & I could tell a difference with the gluten free flour, but the boys gobbled them up. I have found that they don’t seem to mind some of the differences in gluten free items like TJ and I. I wonder if that is due to the fact that the boys are still learning new flavors and textures, but as adults TJ and I just know it is different.
Corn Bread Base Adapted from Grandmother’s Buttermilk Cornbread Recipe
- 1/4 pound butter (the same as 1 stick or 1/2 cup)
- 1/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup gluten free flour
- 1/2 teaspoon salt
- 4 hot dogs
- Preheat oven to 375 degrees F
- Place papers in muffin pan
- Cut hot dogs into thirds
- Melt butter in large microwavable bowl
- Stir in sugar
- Quickly add eggs and beat until well blended
- In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl
- Stir in cornmeal, flour, and salt until well blended and few lumps remain.
- Pour batter into muffin papers and stick in hot dogs
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.