Wednesday, January 25, 2012

Mini Corn Dog Muffins

One of Paprika's favorite "treat" foods as a younger child was a corn dog.  When we went to the fair and were surrounded by food vendors selling just about anything you could imagine, Paprika was in the corn dog line.  When we went occasionally to a restaurant, the first question from Paprika was, "Do they have corn dogs?"  When we shopped the frozen food aisle at Costco, invariably I would feel that tug on my sleeve as we passed.....yep...the corn dogs.  This kid loved them.  So when we went gluten free and we begin to learn the foods on the "do not eat list," Paprika was disappointed that her beloved corn dogs were on that list.

Last Christmas Paprika asked if I could figure out how to make corn dogs.  The recipes I found at the time all used wheat flour.  Then I thought what if I just used cornbread mix.  Thus evolved these mini corn dog muffins.  We ate them on Christmas Eve for the first time and since then they have been a staple in my freezer for a quick lunch or snack.  I have since found recipes that make "real" corn dogs, but these are easy and delicious!


Mini Corn Dog Muffins

1 package of Bob's Red Mill Gluten Free Cornbread Mix
1 1/2 cups milk (I use soy milk to make these dairy free)
1/3 cup oil or melted butter
2 eggs
1 package Hillshire Farms Lit'l Smokies (I used regular.  The beef smokies are a bit greasy.)

Have all the ingredients at room temperature.  Preheat oven to 375 degrees.  Generously grease a mini muffin tin.

Place entire package of cornbread mix in a large bowl.  Add milk, eggs, and oil (or melted butter).   Mix with an electric mixer on low speed until blended.  Then beat on high for approximately 30 seconds.

Spoon enough of the cornbread mixture to cover the bottom of each mini muffin cup.



Place one Lit'l Smokie into each cup and press it into the mixture.  You might have to cut them to make them fit.


Spoon enough of the cornbread mix to cover your Lit'l Smokie.  You want this to be even with the muffin cup because it does puff up while baking.  Bake for 12 minutes at 375 degrees.  Tops should be lightly browned.  Cool on a wire rack. 

This recipe made 55 mini corn dogs to stock my freezer!




Today, Paprika smiled when she entered the kitchen.  "Hey, you made corn dogs!  Can I have one?"

12 comments:

  1. I'm making these tonight for a fun Sunday dinner! I'll let you know how it went!

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  2. Ok, so I made the corn dogs. My husband took a bite and said, "Wow, Babe!" That's a good sign! They were a huge hit with my whole family. Thank you for another wonderful recipe!

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  3. I am glad they were a hit with your family! They freeze well too for quick lunches.

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  4. I would love to make these for my little one as he is newly gluten and dairy free, and LOVES corndogs. Unfortunately, he doesn't tolerate eggs very well :( Is there a way to make these treats without the eggs?

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    1. Great question! I have never tried making them without the eggs, but the recipe just simply follows the cornbread recipe on the package. I know you can substitute eggs in the recipe for regular cornbread. A couple of options is using a combination of 1 Tbsp of ground flax seed and 2 Tbsp of water for each egg. You could also use a packaged egg replacer (I use EnerG Egg Replacer when I make bread.) If you do a quick search on the web you will find other options like using mayonaise. I hope this helps

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  5. I made these last night and we had them for lunch today!! They were a hit!!! Thanks for posting!!!

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  6. I am so glad you enjoyed them! They freeze well too!

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  7. This comment has been removed by the author.

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  8. How do you recommend reheating them from frozen? We don't own a microwave.

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    1. I have always just used the microwave, but I would suggest re-heating them in the oven. My guess would be that they would be even better that way. I would put them back in a muffin tin and reheat them that way.

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  9. this is awesome! I am struggling for lunchbox ideas to send to school. This is perfect...can't wait to try them!

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