Mini Corn Dogs

I have to share this even though, the original is not mine.  This is a delightful recipe, one that is popular, before you take a bite.  If you want, you can put a little mustard on it but I think it is fine, plain.  Enjoy.


Do stop by and visit Bizzy Bakes and My Sweet and Savory and say, “hello.”

Mini Corn Dogs Using Ellie Krieger Corn Bread

One of my favorite sites is Mother Rimmy’s Cooking Light Done Right.  This is a place to get low calorie and healthy recipes which are delicious, yummy and scrumptious.  If you have not visited there, I suggest you check it out and I am betting, you will return.

Mini Corn Dogs (adapted from Cooking Light, Done Right)

Ingredients:


1 cup cornbread mix (I used an Ellie Krieger recipe which I will include beneath this recipe.)
2 tablespoons onion, finely chopped
1/2 teaspoon chili powder
1 large egg white
½ cup Rice milk
2 hot dogs, cut into 12 pieces

    Method:


    Preheat the oven to 350 degrees.
    Combine cornbread mix, 2 tablespoons onion, chili powder, egg white and Rice milk in a bowl. Mix until smooth.
    Spray a mini muffin tin with cooking spray and spoon cornbread mix into the muffin cups. Press one piece of hot dog into the middle of each cup. Bake for 10 minutes until a toothpick inserted in the center comes out clean.
    I served this as a side dish.

    I made these particularly for my grandchildren. This is my idea of a fun food.

    Ellie Krieger Corn Bread
     Ellie’s recipe is called Corn Bread with Sweet Corn Kernels.  My family does not like corn in their muffins so I left them out of the recipe.  My preference is to add that corn.

    Ingredients:

    nonstick cooking spray
    1 cup gluten-free flour mix
    1 cup yellow corn meal
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1 egg
    1 egg white
    1 1/4 cups low fat buttermilk or Rice milk with 1 1/4 teaspoons vinegar
    3 tablespoons honey
    3 tablespoons canola oil

    Method:

    Move the oven rack to the center of the oven and preheat to 350 degrees F.
    Lightly spray a 9×5 loaf pan (Of course, I did not do this.  I kept the batter for the mini muffin tins)
    In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
    In another large bowl, whisk egg, egg white, buttermilk, honey and oil.
    Add liquid ingredients to the dry ingredients,  Mix to combine.

    Pour in prepared pan (in this case – the mini muffin pans)  (Follow recipe above.)
    If you use this recipe for corn bread, bake for 45 minutes, first adding 1 cup of corn kernels.  Cool for 15 minutes and remove from pan.  Cook and then slice.
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