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Annika's Corndog Bites
Rate Annika's Corndog Bites
Avg. rating 5 from 10 votes.
Category: Main Dishes
Recipe Created By: Amy Hugon
3/4 cup cornmeal
1/3 cup rice flour
1/3 cup cornstarch
1/3 cup tapioca starch
1 tsp xanthan gum
1 Tbsp baking powder
1/3 cup sugar
1 tsp cumin
1 tsp garlic powder
1 heaping Tbsp Ener-G Egg Replacer mixed with 2 Tbsp water (OR 1 egg)
1 cup milk alternative
2 Tbsp canola oil
Slice hotdogs into 6 pieces each. (If you are asking a child to do this part, have them cut them into thirds first, then cut the thirds in half. Children are notoriously unreliable at determining sixths.) Set aside.
In medium bowl, stir together remaining ingredients.
Pan-spray a 24 cup mini muffin pan. Spoon a bit of batter into the bottom of each pan. While you're doing this, have a child insert a hotdog piece into each one. Cover over with remaining batter.
Bake at 400 °F for 20 minutes. Remind children that the pan is hot, and not to grab.
Annika has missed corndogs. This is a top 8 free take-off on a recipe in last weekend's Sunday paper insert. Cheese would be excellent if permissible in your allergy set.
We use JennieO turkey dogs.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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