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?"
