Yeah, yeah, laugh it up. Yes, it's pedestrian. Yes, it's sex with your pants on. Don't care. I like corn dogs.
Hear me out though. It's grain-free faux cornbread -- I used the muffin batter from my "cornbread" stuffing recipe. It's low-carb. And I used nitrate-free organic hot dogs made from grass-fed beef. So, it's a decent compromise. Previously, I had tried making baked corn dogs on a stick, but a lot of the batter fell off in the baking process. So, I decided to go the finger food route and just bake them in mini-muffin trays.
GRAIN-FREE CORN DOG MINI MUFFINS
Makes about a dozen
- About three hot dogs (preferably nitrate-free/grass-fed)
- 1/3 cup coconut flour (preferably Let's Do Organic brand; it's coarsely-milled and the texture is more cornmeal-like)
- 1/4 cup butter or ghee, melted
- 4 eggs, beaten
- 1/4 tsp salt
- 1/4 tsp baking powder
- Freshly ground pepper
- Preheat oven to 400 F
- Trim the ends off of the hot dogs and cut each one into 5 uniform pieces.
- Whisk the coconut flour, salt, baking powder, and pepper in a large bowl. In a seperate bowl, combine the melted butter and eggs. Add the wet ingredients to the dry and mix well.
- Grease a mini-muffin pan (preferably silicone). Fill each one 3/4 of the way up with batter. Vertically place a hot dog piece in the center of each one.
- Bake for about 20-25 minutes or until golden brown. Serve with dipping sauce of choice, such as ketchup or mustard.