4th of July Treats: Homemade Corndogs

These are a great treat you can easily adapt to make GFCF by using GF flour and dairy-free milk. My kids have just started eating hot dogs, so I thought that corndogs would be a good expansion. If you've got a mini muffin tin on hand, make the hot dog pieces smaller and you can have corndog bites. When I went to go make these, I realized my sister-in-law has my mini muffin tin, so we went with regular muffin size. The recipe makes 16-18 mini corndogs or 8-9 regular corndogs. You pretty much have to eat these outside and popsicles afterward would be a treat! Adapted slightly from Weelicious http://www.amazon.com/gp/product/0062078445?ref_=sr_1_1&s=books&qid=1435757382&sr=1-1&keywords=weelicious&pldnSite=1

Ingredients

  • 2/3 cup AP flour (or sub GF)
  • 1/3 cup cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk (or sub dairy-free milk)
  • 1 tablespoon vegetable/canola/coconut oil
  • cooking spray
  • 3-4 hotdogs (we used Applegate Farms)
  • Popsicle sticks

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Step 1

Preheat oven to 400 degrees Combine flour, cornmeal, baking powder, sugar, and salt in a medium bowl. In a separate bowl, whisk together egg, milk, and oil. Slowly add dry ingredients to wet and stir.

Step 2

Spray your tin with cooking spray. Drop a spoonful of batter on the bottom of each cup, spread to cover.

Step 3

Cut the hotdogs in pieces, thirds if using the regular muffin tin. Place a piece of hotdog in each muffin cup.

Step 4

Place another spoonful of batter on top to cover.

Step 5

Bake for 10-20 minutes, depending on the size of your muffin tin. Insert the popsicle sticks after removing the corndogs from the tin.

Step 6

Serve and enjoy!