Sunday, April 7, 2013

Gluten-Free CornDog Casserole

My grandchildren love corndogs, but they are not gluten-free and have awful ingredients.  This casserole is easy peasy and my grandchildren think it's better than the real thing; best of all everyone (excepting me) can eat it. I adapted it from a recipe on Just A Pinch.


Gluten-Free CornDog Casserole

1 package Hot Dogs, halved lengthwise & sliced (Trader Joe's Uncured Beef Hot Dogs)
2 cups Cheddar Cheese, shredded (sharp, pref. grassfed or organic white cheddar)
1 1/2 - 1 3/4 cups Milk
1 Tbsp Apple Cider Vinegar
3 large Eggs
1/4 cup Oil 
        1 1/2 cups CornMeal (organic nonGMO yellow)
        1/3 cup Coconut Flour
        1 tablespoon Baking Powder
        1/2 teaspoon Salt (sea salt)
        1/4 cup Sugar (organic evaporated cane juice)

Preheat oven to 400° F.
Generously oil a 9"X13" baking dish.
Combine the Milk and Vinegar.

Cut up the Hot Dogs  and shred the Cheese.

Measure out the CornMeal and Sugar, sift in the Coconut Flour, Baking Powder, and Salt.

In a seperate large bowl, whisk the Eggs, add the Milk & Vinegar, Eggs, and Oil, and whisk.

Whisk in the Corn Bread Mix.

Stir in the Cheddar Cheese.

Stir in the Hot Dogs.

Pour mixture into the baking dish.

Bake uncovered for 20-25 minutes.

Use a toothpick to test, though the cheese may fool you.


This recipe can be halved and cooked in an 8" X 8" baking dish. 

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