Cornbread Buckets

I guess if you have a wheat allergy or gluten intolerance, you know that corndogs are pretty much impossible to come by.  We add an egg allergy to that and we can pretty much kiss any fair food goodbye.  I was trying to figure out a way to do a baked corndog in a pan and thought I came up with an original idea.  Evidently since there’s nothing new under the sun, someone beat me to it, but this may be the first gluten free/egg free version!

When I explained to my 3 year old what I was making he somehow got it in his head that I was making cornbread buckets and because cornbread looks like sand and it’s summer and there’s goodies nestled into the dough, I thought the name was perfect.  My kid is a genius…if I do say so myself!

You probably won’t need to freeze these…there won’t be any leftovers!  If there are, I would double bag and freeze them, just like you would any other muffin.  They were super yummy and you can omit the cheese for a dairy free recipe.

The verdict on these was mixed.  I loved them and dipped them in honey mustard.  My daughter, who is 20 months and a friend’s son, who is a few weeks older tore them up!  My 3 year old son, though, picked out the cheese and the hot dog.  He’s usually slow to warm up to new things.

Cornbread Buckets

Cornbread Buckets

Makes 11-12 servings

1-1/4 cups Oat Flour or All Purpose Gluten Free flour (use regular all-purpose flour if no wheat/gluten issues)
3/4 cups Corn Meal
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp Xanthan gum (leave out for normal recipe)
1 cup milk (you can use rice, hemp, oat, almond milk…whatever!)
1/4 cup vegetable oil
1 TB Egg Replacer mixed with 1/4 cup warm water- stir well! (can replace with 1 egg or 2 egg whites)
1 tsp baking soda
6 hot dogs, cut into 4 pieces each- I used Coleman Natural Beef-Pork Franks
3 ounces cheese, shredded or cubed (omit for dairy free option)

1.  Preheat oven to 350F degrees.
2.  Prepare muffin tin by greasing or using liners.  If you plan on freezing these, don’t use paper liners.  They will stick to the muffins.
3.  Combine 1/4 cup of warm water, baking soda and Egg Replacer and whisk.  It will foam up, almost like a whipped egg white.
4.  Combine remaining dry ingredients in a bowl.
5.  Combine milk, oil and “egg” mixture in a separate bowl.
6.  Add the wet ingredients to the dry ingredients they are just moistened.
7.  Spoon 2 TB or so of batter into muffin pan, place 2 pieces of hot dog and a small amount of cheese on top and then cover with additional batter.
8.  Bake about 10 minutes and then turn, baking another 10 minutes or until golden brown, but keep an eye on them.
9.  These freeze really well when wrapped individually and then placed in a freezer bag.  Defrost in the fridge overnight or in the microwave for about 30 seconds.

As always, please make sure all of your ingredients are allergy free, as per your specific allergy needs.

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2 Responses to Cornbread Buckets

  1. Christine M says:

    Hey thanks for posting this. DS1 is allergic to egg and I use flax seed as an egg replacer 1Tflax plus 3Twater = 1 egg. Do you think this will work in this recipe? Ive used egg replacer when he was first diagnosed 2 yrs ago but switched to the flaxseed.

    • Jessica says:

      Thanks for your comment and yes, I think that would work well. I would just put the baking soda in with the other dry ingredients. You can also do the same ratio of chia seed to water, which has less of a taste to it. I need to do more with flax and chia, as they are better sources of omega 3 fatty acids and fiber. We have 2 with egg allergies, so almost everything I post will be egg free!

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