1 cup GF flour blend
1 cup organic polenta or organic corn meal*
3 t. baking powder
½ t. salt
3 T. agave syrup
2 eggs, beaten
1 cup low fat buttermilk
3 T. olive oil or unsalted butter
7 Hebrew National gluten free, reduced fat all beef franks, cut into 1 inch bites
Preheat oven to 375˚F.
Mix all ingredients together to make the cornbread batter. Do not over blend.
Spray a mini muffin tin with GF non-stick spray, and spoon a scant tablespoon of batter into each mini muffin cup. Do not overfill. You want to make sure that the hot dog will still be peeking out of the muffin center! Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until corn bread is golden brown. Empty the tin, then bake second batch to total 48 little muffin corn dogs.
Store leftovers in the refrigerator, and re-heat before serving.
Makes: Forty-eight mini muffin corn dogs.
*Obtain non-GMO corn products!