Since my kids switched over to eating gluten free and dairy free I find lunch to be my hardest meal of the day to provide for them. Especially packing a lunch for them, I don’t know about you but I hate packing a sandwich every day for my kids…it gets boring! Eating or ordering hot lunch is out of the question and providing food that normally you would eat hot is usually tough to keep warm all day until they do eat lunch at school. One thing that both my children kept asking me to find was “corn dog” substitutes that they could eat. While I did find some that I could buy and were allergen friendly they were frozen and a little pricey. So I came up with this great recipe that is quick easy and makes enough corn dogs for a few lunches during the week and it cost about half the price of buying store bought GF/DF Corn Dogs!
- 1 cup Bob’s Red Mill Corn Flour
- 3/4 cup Bob’s Red Mill Gluten Free/ Dairy Free Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp Sugar (optional)
- 1 Egg
- 1 cup Almond Milk or Coconut milk
- 1/4 cup Earth Balance Dairy Free Butter
- 1 Package of Applegate Hot Dogs
- Preheat oven to 425°F. Oil mini cupcake pans and set aside
- Sift together dry ingredients into a bowl. Add egg, Almond milk and butter and mix until smooth. Do not overmix.
- Pour batter into muffin pans, be sure not to fill to high.
- Cut up your hot dogs into 1-inch pieces and place in the middle of the cornbread batter.
- Cook for 15-20 minutes or until cornbread is cooked and not doughy inside.
For more great Gluten Free/Dairy Free Recipes be sure to check out our Allergy Friendly Recipe page below!