Prep 20 mins
Cook 30 mins
My husband came up with this gluten-free recipe in order to satisfy his craving for corn dogs, my wish to go gluten-free, and to save having to break out the deep fat fryer. He didn’t use the beef hot dogs. He made ours with smoked Italian sausage. When he made this recipe, he made them in mini-casserole pans although it could easily be adapted for a single large shallow casserole pan, depending on the size of your hot dogs or sausages. I told him this is so delicious he owed this recipe to the world!
- 236.59 ml yellow cornmeal
- 236.59 ml gluten-free baking mix, Bisquick
- 4.92 ml baking powder
- 1.23 ml baking soda
- 2.46 ml cayenne pepper
- 29.58 ml pickled jalapeno peppers, diced
- 354.88 ml buttermilk
- 2 large eggs
- 240.97 g can corn
- 78.07 ml onion, finely grated
- 236.59 ml cheddar cheese, shredded
- 8 beef hot dogs
- Preheat oven to 375 degrees Fahrenheit.
- Grease eight mini-loaf pans and set aside.
- Whisk dry ingredients together in medium or large bowl.
- Stir in the remaining ingredients except for the hot dogs.
- Pour a half inch of batter into each mini loaf pan.
- Place a hot dog on top of the batter in each pan.
- Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
- Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you’ll need to check for doneness sooner or later.
- Note: the dough just over the hot dogs is the last to cook so that’s where you can test for doneness.
These were good. Other than I halved this for the DS and I for lunch, and leaving out the jalopeno peppers, I made these as written. Had to use many napkins, which was good as these were very filling, too. Very flavorful, and made for a great lunch. Made for Best of 2012.
Wow this was good! The ingredients seemed to indicate this was going to taste like a Latino take on corn dogs, so I decided to use crumbled chorizo instead of hot dogs and polenta instead of cornmeal. I also used HeartSmart Bisquick instead of the gluten-free kind. Everything came together perfectly. I especially loved the addition of chopped pickled jalapenos so much that I served the dish with a heap more of the stuff on top. Thanks for sharing this.
I went in to the kitchen to make these tonight, went to the cupboard to pull out the mini bread tins...and realized I don't own any! LOL Not sure why I thought I did?! So I just used a jumbo muffin pan. It ended up being perfect -- it made exactly 6 jumbo muffins. I put some batter in the bottom of each muffin cup, then cut the hot dogs in half and put them on top, and then topped them off with more batter. They took about 30 minutes to bake. As soon as I went to the oven to take them out, I realized I forgot to grease the muffin tins. They did tear and crumble apart some when I took them out, but they still tasted great! (hence the reason I didn't post photos!) They had a nice little zip to them due to the cayenne and jalapenos. Not too spicy, just right. The corn kernels were nice too. I wasn't sure if the corn was supposed to be drained or not, I did and it worked fine. These were very filling, a nice easy supper. Thanks so much for posting! Made for PRMR Tag.