1 Cup of Gluten Free Cornbread Mix (or your preferred homemade blend, I like the mix because it already has the amount of starch, baking soda, powder and xantham gum I need)
1 flax egg (1 TB of ground flax + 3 TB of warm water, mix and set aside until gel-like)
¼ cup of unsweetened applesauce
½ cup of milk or non-dairy sub
6 hot dogs - turkey, tofu, or nitrate free, your choice!
Instructions
Preheat oven to 350 degrees. Spray mini-muffin tin pan with cooking spray and set aside.
In a small bowl, mix flax egg (as indicated in ingredients above) and set aside.
Slice turkey, tofu, or nitrate free hot dogs of choice to depth of pan: You should get 4-5 slices per dog.
Mix corn bread batter in a large bowl: Cornbread mix, flax egg, applesauce, and milk.
Pour batter into muffin tin, filling each cavity about half full.
Press a hot dog slice to the center of each.
Bake for 8-10 minutes.
Recipe by Jackie Ourman at http://jackieourman.com/back-to-school-gluten-free-and-allergy-friendly-lunch-ideas-from-keeley-mcguire/