Gluten Free Mini Corn Dogs

So the other day while cruising Pinterest I kept seeing all of these delicious looking mini corn dog muffins and I decided to make a gluten free version.  Man are they easy…and tasty!
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Bob’s Red Mill Gluten Free Corn Bread Mix
1 cup luke warm water
1/2 cup Plain Greek Yogurt
1/3 cup melted butter
2 eggs
10 Nathans Brand Hot Dogs

Makes approximately 48 mini corn dog bites.

Preheat oven to 375.

Grease a mini muffin tin with cooking spray.  Cut up each hot dog into 5 pieces.  Mix the water, yogurt, and melted butter and eggs until well combined.  Pour into a bowl with the whole bag of Bob’s Red Mill GF corn bread mix.  Mix with an electric mixer for 30 seconds until well combined.  Then scoop 1 Tbs into each mini muffin tin, then put a hot dog in the middle of each tin.

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Bake for 12-15 minutes at 375 until slightly brown around the edges.

Dip in ketchup and mustard and enjoy!  (I know these aren’t pretty, but I have 4 kids and knew they would be gone in about 30 seconds, so why bother?  P.S. I was right.)

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