Last week I had a few brilliant ideas for some meals to make this week. One of those brilliant ideas? Homemade corndogs. Oh man has it been forever since I’ve had a corndog! When I used to make them at home in the past, I would definitely gravitate toward a pre-packaged variety, one of the favorites being Morningstar Farms. I thought this veggie variety was delicious and not too unhealthy (or at least nowhere near as unhealthy as ones you would get at a fair!).
Luckily, being corn dogs, it’s easy to convert this recipe to be gluten free. Yes, I understand that baked corndogs really look nothing like their fried counterparts (or maybe it’s just me not being able to get them to compare), but the taste is pretty darn similar and the nutritional info is a heck of a lot better. Plus, you can do with the recipe what you will.
- 2/3c cornmeal
- 1/3c sorghum
- 1t baking powder
- 1.2t salt
- dash chili powder
- 1 egg
- ~1/3c milk (unsweetened almond, regular, soy – not vanilla!)
- 1T honey
- 4 gluten free hotdogs (I used Smart Chicken – but feel free to sub any beef or veggie dog you like the best!)
1. Combine all of the dry ingredients and whisk together.
2. Add in the egg, milk and honey and stir to combine. The mixture should be thick, but still spreadable.
3. Pat off the hotdogs with a paper towel and them dip/smear them in the cornmeal mixture. You can be pretty creative at this point and use whatever method works best!
4. Bake in a 425* oven for 15-20 minutes.
My hotdogs pre-oven were definitely not going to win any beauty awards, but I thought the breading would stay on for the most part.
The cornmeal breading did sink off a little bit, but not enough to make it a complete fail of a recipe :).
Want to make these more of a finger food? Cut each hotdog into 3 or 4 pieces and make a mini corndog variety. Perfect for an appetizer or snack! I’m also thinking these would store well in the freezer, and just need to be reheated in the oven or microwave when that corndog craving hits. Serve with a side of steamed broccoli slaw, and you’ve got a perfectly healthy and fun weeknight meal.
You can pretty much sub any spice into the cornmeal breading to give it a unique twist (spicy, mexican, italian) and changing around the type of hotdog inside will also change the flavor considerably. Also adding some shredded cheese in the breading sounds like a pretty good idea ;). You can spice it up, add in other ingredients or just make a special topping to jazz up these corndogs for any occasion.