When you’re craving the taste of a corn dog with that crunchy cornbread coating this corn dog casserole is a perfect choice.
1 10 oz. pack of gluten-free hot dogs*
2/3 cup gluten-free flour mix**
1/2 cup gluten-free cornmeal***
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons avocado oil, melted coconut oil, or dairy-free buttery spread
1/2 cup almond milk
Preheat oven to 400°. Grease a 9-inch square baking pan.
In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, paprika, and salt.
Add avocado oil, egg, and almond milk to the dry ingredients. Mix together until all combined.
Next, mix in the sliced hot dogs. Spread in the baking pan and bake for 35-40 minutes or until golden brown and the center is completely baked.
- *Hot Dogs: Applegate Gluten-Free Beef Hot Dogs or your favorite gluten-free hot dogs.
- **Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- ***Gluten-Free Cornmeal: Arrowhead Gluten-Free Organic Yellow Cornmeal and Bob’s Red Mill Gluten-Free Cornmeal
Keywords: gluten-free dinner, gluten-free dairy-free recipes, gluten-free corn dogs, gluten-free diet