gluten free – refined sugar free – dairy free option – vegan option
As you know, I am a sweet lover from head to toe. But something I love even more, are foods that satisfy both my sweet and savory cravings in the same bite. A few of my personal favorites for sweet/savory combinations include the ever popular chicken and waffles. I was stoked to discover this combo in Chicago 7 years ago when a restaurant opened up around the corner from our house in Bronzeville. Another favorite is popcorn and chocolate. This combo has been a staple in my life since I was a child. I can vividly remember, sitting on the couch with my mom on Friday night, eating popcorn and M&M’S while watching Falcon Crest or Moonlighting. And finally, the standard kid favorite….corn dogs. I mean…nothing beats meat on a stick. So, cover said meat in a sweet cake-like batter, and you had me at hello.
These little corn dog muffin gems came about a few months ago, and were a result of my boredom in making my daughter’s lunches for school. I know I don’t like to eat the same thing everyday so why would my kid?? From there, it was a quick search on Pinterest, a visit to the blog hip2save.com where I found these corn dog muffins, and a few tweaks to the recipe to make them gluten, dairy and refined sugar-free. To keep them warm until lunch, follow my simple instructions below. Enjoy! nom nom
1/2 cup melted butter or butter substitute
1/2 cup coconut palm sugar
2 eggs or Flax eggs
1 cup non-dairy buttermilk
1/2 teaspoon baking soda
1 cup fine or medium grind cornmeal
1 cup gluten-free all-purpose flour
1/2 teaspoon salt
8 all-beef or vegan hot dogs, sliced into 1″ pieces
- Preheat oven to 375 and coat a mini muffin tin with non-stick spray
- In a stand mixer, cream together butter and sugar on medium speed.
- Add eggs one at a time. Allow egg to be fully incorporated before adding second.
- Decrease speed to low and add the buttermilk.
- In a separate bowl, combine the baking soda, cornmeal, flour and salt. Whisk to combine. Add into wet ingredients in two batches, mixing on low-speed.
- Place 1 Tablespoon of batter into each mini muffin cup. I use a mini ice cream scoop but a regular tablespoon will do the trick!
- Place one hot dog bite into the middle of each muffin cup.
- Bake for 8-12 until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Makes approximately 3 dozen.
**To keep muffins warm for school lunch**
- Heat a kettle of water to boiling. Put boiling water in soup thermos, replace lid and let sit for 10 minutes.
- Heat the corn dogs in microwave for approximately 45 seconds. Dump out the water from thermos, dry the inside completely, put corn dogs inside and put the lid on. Put the ketchup on the side and you are good to go!