Gluten-Free Corn Dog Bites
My husband's favorite appetizer is pigs in a blanket. But making a gluten-free version is not an easy task. So these little gluten-free corn dog bites are the compromise. You can use any corn bread recipe but my gluten-free cornbread recipe is the prefect texture and has the right amount of sweet to go with the hot dogs. These little bite bake in a mini-muffing tin so no messy frying is necessary.
These can also be made with fully cooked sausage. I love them with spicy Italian sausage instead for hot dogs. The spicy-salty-sweet combination is so perfect.
Gluten-Free Flour Blends
I have used several different gluten-free flour blends with this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Makes 24 bites
1/2 c cup gluten-free flour blend
1/3 c corn meal
3 Tbsps sugar
1 1/4 tsp baking powder
pinch of baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 large egg
1/3 c sour cream
1/4 c milk or milk sub
2 Tbsp melted butter (oil or butter substitute is fine)
2-3 hot dogs
Pre-heat the oven to 350.
Melt the butter and set it aside to cool slightly.
Cut the hot dogs into 1/2" pieces
Combine the dry ingredients in a large mixing bowl.
Beat the eggs and milk in a small bowl. Add to the dry ingredients. Stir 10 strokes. Add the butter and stir until smooth.
Generously grease a mini muffin tin.
Spoon enough batter in each well to fill 1/2 way.
Press a piece of hot dog into each well.
Bake on the center rack for 12 minutes. Turn on the broiler (leave the pan on the center rack) and cook another minute or 2 let the tops brown a little.
*Be sure to use a gluten-free flour blend not a "baking blend." My preference for a store-bought blend is King Arthur Flour's Gluten-Free All Purpose Flour.
To mix up your own gluten-free flour blend, combine: 2 cups brown rice flour, 2/3 c potato starch and 1/3 c tapioca starch.