• My daughter has allergies but wanted a corn dog after she saw it at an amusement park. I came up with this baked version and they are delicious.
  • Lori
  • jazzyallergyrecipes.blogspot.com

Ingredients

  • 1 1/2 cups flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp dairy free margarine, cut into pieces
  • 1 cup soy milk mixed with 2 tbsp lemon juice,
  • allow the mixture to set for 5 minutes to curdle
  • 2 tbsp honey
  • 10 safe hot dogs
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 30 Min
COOK TIME 10 Min SERVINGS 10
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Dinner
TYPE OF DISH Sandwich
COOKING METHOD Oven

Preparation

  1. Combine the flour, cornmeal, baking powder, baking soda and salt.
  2. Rub the margarine into the flour mixture with your hands until evenly distributed.
  3. Stir the honey into the soy milk-lemon juice mixture.
  4. Pour the honey mixture into the flour mixture then stir until thoroughly combined.
  5. Knead the dough on a floured surface 3-4 times.
  6. Divide the dough into 10 equal portions.
  7. Roll each portion into a rectangle or oval that is large enough for the hot dog to be enclosed inside.
  8. Center the hot dog in the center of the dough then wrap the dough around the hot dog, pinching the edges to seal.
  9. Place seam side down on a foil lined baking sheet.
  10. Bake at 450 for 8-10 minutes or until golden.

Rating

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