Mini Corn Dog Bites (Gluten Free)

Mini Corn Dog Bites (Gluten Free)

Carnival food…not exactly how I would describe

how my family eats, but a fun way to jazz up a meal. Plus, I love the

challenge of making really unhealthy foods a wee bit more healthful.

Corn dogs are not at the top of any “healthy foods” list, but I have a

theory that kids like to eat things on a stick. Popsicles, lollipops,

and yes, corn dogs. There is an inherent thrill in eating off of a

stick.

Throwing potential eye hazards aside, I came up with a fun way to

make miniature “corn dogs” for lunch or dinner for your family. Basically

you use a thickened corn bread batter and dip little pieces of sausage or hot dog

in the batter and bake them in a mini-muffin tin. It was fun to make

and even more fun to eat.

A tip if you do try this recipe: pop the corn bread mixture into the

fridge for 10-15 minutes before you intend to dip your sausage in it,

as it helps firm up the mixture and makes it easier to stay on the

“dog.”

Another tip: preheat the oven with the mini-muffin tin in the

oven, so that it is hot when you put the mini-corn dogs in the pan.

This makes them brown nicely on the bottom.

Cooking spray

24 toothpicks

Preheat the oven to 450 degrees. Place the mini-muffin tin in the oven to warm.

Prepare the batter: In a medium bowl, mix the cornmeal, flour,

sugar, baking powder, salt, onion powder and ground pepper. In a small

bowl mix the milk, eggs and oil. Pour the milk mixture into the

cornmeal mixture and mix until just combined. Pop the bowl in the

fridge for 10-15 minutes.

Meanwhile, cut each sausage or hot dog into 8-12 slices, or about ½ inch slices. Place a toothpick in each piece.

Remove the mini-muffin tin from the oven and dip each sausage in the batter, using a spoon to coat each piece, if necessary.

Place immediately into the pan. Repeat until the pan is full.

Bake for 10-15 minutes or until the corn dog bites are slightly browned.

Makes 24 bites.

Life is sweet,

SPC