Make Lunch FUN with Dairy, Egg, Nut and Gluten-Free Corndog Muffins
Okay, I'm not just about to rock your kids' world, but adults... are you ready for the best homemade cornbread recipe EVER? Let's start with the corndog concept - is there anything more fun for a kid than that? Come on, it's deliciously sweet cornbread with a little hot dog cooked right in the middle! The problem is that it is so incredibly difficult to find a corndog that does not contain dairy, eggs and wheat. Then there's the cornbread itself. That is the base of this recipe and also an item of which a "safe" version is nearly impossible to find in your local bakery. Thankfully, when I embarked on a search several years ago for a cornbread recipe that I could safely alter for my boys, I found this one online and my allergy-free substitutions worked! This recipe could not be easier, and the cornbread is perfect. This fall, I BEG you to add it to your repertoire during chili-cooking season.
Before we start, though, I have to interject something that I will emphasize often: yes, boxed mixes are easy, but when you make something from scratch, you are really only adding a few extra steps. If you are using a boxed mix, you still have to add wet ingredients, right? Please don't let this list of steps intimidate you. I promise you that this cornbread will be so much better than anything you can get out of a box. And, the real winner is that fact that you are not only controlling the quality of ingredients in these muffins (for example, I always use organic hot dogs... because I can), but you know it is safe for your kids. IT IS SO WORTH IT!
Before we get cooking, here are the items that you'll need to put these cute little lunchbox gems together:
mini muffin tin (one that will yield 24 muffins)
8 hot dogs (cut into 1" pieces - approximately 6 pieces per hot dog)
cornbread batter (see recipe below)
Dairy, Egg and Gluten-Free Cornbread
1/2 cup cornmeal
1 1/2 cups all-purpose flour or gluten-free flour (I use King Arthur's Gluten-Free All-Purpose Baking Mix when making this bread g-free)
3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola or vegetable oil
3 tablespoons melted dairy-free butter (I use Earth Balance)
2 Ener G egg replacer "eggs" (3 teaspoons of egg replacer whisked with 4 tablespoons of water, until frothy)
1 1/4 cup dairy-free milk (I used hemp milk)
Preheat oven to 350 degrees.
Make the cornbread batter: In a large bowl, mix the cornmeal, flour, sugar, baking powder and salt together. Once dry ingredients are combined, make a well in the middle of the bowl and add oil, melted dairy-free butter, egg replacer and non-dairy milk. Mix the dry and wet ingredients together until just combined (it is okay if batter is slightly lumpy). Set aside.
Spray muffin tin with dairy-free, non-stick spray. Fill each muffin cup about 3/4 of the way full (this is approximately 1 tablespoon of batter), and place a hot dog bite into the middle of each muffin cup.
Bake for approximately 8-12 minutes, or until golden brown on top.
Yields approximately 48 corndog muffins. ENJOY!
To see both the cornbread and corndog mini-muffin recipes in their original forms, follow these links: