Friday, May 4, 2012

Homemade Corn Dog Muffins

Let me tell you, being GF is an adventure! I have tried and FAILED at many recipes. But after almost 2 years of being GF I have finally stumbled across a recipe for cornbread that I like.

We have tried many cornbread recipes over the last few years. I would normally just buy Bob's Red Mill, but it made a ton of cornbread. Probably enough for a large dinner party or enough for about 3 meals. We can't do that much cornbread and we all know that cornbread must be fresh!! After all I am a southern girl. A southern girl that has never made homemade cornbread, what a shame. Also, I have come to the conclusion that I can't search of GF stuff!! So the other day I was on the hunt again. This time Pinterest was my guide. 

I am looking for a good cornbread recipe and I must convert the recipe myself. This could be trouble! And that is when I found a sweet little treasure!! My heart melted when I read about a Jiffy Cornbread Mix recipe!! Finally, someone understands what I have been seeking. Jiffy is my favorite, but have you looked on the box?? The ingredients list is SSSOOOOO long. Even if we weren't GF, I can't bring myself to eat it anymore. So here is the super simple recipe. My recipe is based on

Cornbread Recipe
2/3 Cup Flour (GF for us)
1/2 Cup Yellow Cornmeal (PLAIN! Not self-rising)
3 Tablespoons Sugar
1 Tablespoon Baking Powder

1/4 teaspoon Salt
1 egg
1/3 to 1/2 cup milk (start with 1/3 but you may have to add more, I did)
2 tablespoons oil
honey (I don't know how much honey I put in there. Just give the bear a GOOD squeeze)

Combine all the ingredients in a bowl and mix well. Allow batter to rest about five minutes. Bake at 400 degrees for 15-20 minutes or until brown. 

**To make the recipe GF, I used Bob's Red Mill GF All Purpose Flour. Yesterday, I put Zantham Gum in it, but I don't really think you need it. Today's batch did not contain Zantham Gum and I liked it better!**

So you might be saying, "I thought this post was about corn dogs!" It is! I promise!

To make the corn dogs, use the above recipe for cornbread and 4 nitrate free hot dogs. Spray the 
muffin tin well (or you will hate me later). Fill a mini-muffin tin about 2/3 of the way full. Chop a hot dog into small pieces (about 8 pieces per hot dog) and push the little pieces down into the batter. Bake at 400 degrees for about 10 minutes or until brown. 
Note: If you have little ones, chop the hot dogs into smaller pieces and put 3 or 4 pieces into each muffin tin. 

My crew loved these! This picture is the second batch of the week and this is all that is left. I didn't bother to put them in a plastic container. I know they will be gone before dinner. I think the process took me about 20 minutes from nothing to the little ones eating (that is with cool down time). Now, how easy was that?