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Gluten Free Mini Corn Dog Bites

Course Appetizer
Cuisine American, Gluten Free, Vegan, Vegetarian
Prep Time 1 hour 2 minutes
Cook Time 5 hours 6 minutes
Total Time 2 hours 3 minutes
Servings 24
Calories 84kcal
Author Kelli Shallal MPH RD

Ingredients

  • 2 cup gluten free cornbread mix
  • 1/4 cup flax or 1 egg, see Notes
  • 3/4 cup original unsweetened non dairy milk I used almond
  • 2.5 Tbsp butter or vegan butter substitute or ghee for dairy free
  • 12 ounces hot dogs about 3 dogs will give you 24 bites

Instructions

  • Preheat oven to 375F and grease a mini muffin tin.
  • Mix all ingredients, except hot dogs, in a large bowl.
  • Slice 1/2 inch thick slices of hot dog (1inch if using an egg)Roll into tablespoon balls and then stick hot dog into the center, push down to the bottom. (You can skip the rolling into balls part if you don't care how uniform they turn out, that is purely for aesthetics.)
  • Bake 10-15 minutes until inserted tooth pick comes out clean and edges are browned. Note your hot dogs will explode if left to bake to long, if this happens you can always insert a new hot dog or just flip them over, they will still be delicious!

Notes

  • Using flax instead of an egg will yield a slightly denser mix.  

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 257mg | Potassium: 20mg | Vitamin A: 35IU | Calcium: 41mg | Iron: 0.8mg