Needless to say the 4th of July is generally filled with “All American” foods…you know, hot dogs, hamburgers, cakes, cookies, pies, etc… Oh, and we wonder why keep expanding?! In fairness, I love and enjoy all of the above…in moderation and with exceptions, of course. I’m quite certain you’ve heard me say, “It’s not always what you eat, but what you pair with it.” I’m a huge advocate of not restricting and instead learning to balance the plate with better sides to complete a meal.
”Grace your plate with 3-5 veggies or fruits and you’re off to a great start!” ~Me
Two of my very dear friends, Adam & Meagan follow a gluten-free diet; thus, I decided to whip up a healthier version to one of our “All American” foods…corn dogs! Generally these treats are unknown meats that are battered & fried…sounds fabulous, huh? Ehhh, I’ve enjoyed one or two in my lifetime! You can, in fact put a healthier spin on them. Here goes:
Gluten-free, Baked Corn Dogs
- Serves 8
- 2 1/3 cups Bob’s Red Mill Gluten Free Cornbread mix
- 2 eggs
- 2 Tbsp olive oil
- Milk, added as needed (a little over 1/2 cup, maybe!)
- 8 hot dogs*, cut in half (not lengthwise!!!)
- 16 Wooden Skewers
- Condiments for serving
- Preheat oven to 375*F and put foil onto a baking sheet sprayed with cooking spray.
- In a mixing bowl whisk together baking mix, eggs, olive oil, and slowly add in milk until a thick batter is created (being lumpy is okay!)
- Stick wooden skewers into hot dogs and dip dogs into batter. Smooth out with your finger to ensure even coating. Place onto baking sheet.
- Bake for 20 minutes or until golden brown. Cool on baking sheet for 3-5 minutes before removing from pan.
Here’s the finished product, which got rave reviews!
Just Wendy Jo