Well, it has been a month.
One of those, “I hope I don’t have to live through that again” months. Packing, moving, unpacking, planning a party for a graduating son, dealing with crazy ex-landlord. You know, “that” kind of month.
But that is all behind me, and now it is time to think about the summer. And that means great food, right? I had a hankering for a corn dog last night, so I pulled out my mini-loaf pan and whipped up these fast, delicious, oven baked corn dogs. They were just the ticket, with a side of pickle and pepper relish and big glass of lemonade.
Summer has begun.
1/4 cup butter, softened
3 tablespoons sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup Gluten-Free Flour Blend
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
4 Nathan’s Original All Beef Gluten Free Hot Dogs
Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
Pour 1/2 of batter evenly into greased mini loaf pans. *I used my 4-loaf pan and it was just the right amount. Cut about a 1/2” off each end of the hot dogs and nestle one per loaf into the batter. Spread remaining batter to cover the dogs.
Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm; with ketchup, relish, mustard or whatever your heart desires.