The other day while grocery shopping. Em looked wistfully into the deli case at the corn dogs. "I sure do miss eating corn dogs." Now, I am sure there is a recipe out there that is GF/CF but dealing with a deep fyer, the mess and what not is really of no interest to me!
So, while making chili today, because in Seattle we have JUNE-UARY! (aka freezing in June) I got to thinking about what Emily said. When I was making cornbread muffins (you cannot eat chili without cornbread don't you know!) I thought why not added some hot dogs to the cornbread muffins! Oh my goodness~the kids flipped out! This is definitively going on my menu rotation!
May your table be richly bountiful~Blair
Preheat oven to 400 degree F
1 C white rice flour
2/3 C stone-ground cornmeal * I grind by cornmeal a little finer. My family does not like the texture.
2 Tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/4 C PLUS 1 tbsp earth balance (divided) * see below
2 beat eggs
1 C almond milk (reserve 1/4 C of almond milk to rinse out magic bullet after pureed corn!)
1 can of whole kernel corn
i package of Hebrew Nation Hot Dogs, cut into 1/3 pieces
Mix dry ingredients together in a medium size bowl and set aside.
Puree corn in magic bullet to desired consistency. In a small bowl, combine the eggs, pureed corn, milk and melted earth balance. Add wet ingredients into dry ingredients stirring until just moistened. If it is too thin sprinkle a pinch or two of cornmeal until desired consistency. Place a hot dog piece into each corn muffin. Bake 15-20 mins. Use remaining tbs spoon of Earth balance to dot muffins after cooking.
* Note this last step can be omitted.