browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Update: Challenges Ahead and Corndogs!

Posted by on December 12, 2012

Sorry for the ‘radio’ silence the last week or so, we’ve had some interesting and difficult things crop up and a major change of plans for the holidays. So while I have been cooking to prepare for them, I haven’t had much time to make a post or the like. First, Aaron’s grandmother fell ill and while she is now recovering nicely, it sunk home the fact that she is 92 and might not be with us forever, so instead of staying home for Christmas, we’ll be driving around to see family. Which brings us to our next change of plans. We were planning, in January to go and get my son who lives with his dad and bring him down for a visit…now instead, we’ll be grabbing him as we make the family visit circuit and then bringing him down.

Which isn’t a huge change, but it brought home the fact…he doesn’t eat Gluten Free. We don’t even know if he has anything like my reactions to it, but we are a Gluten Free house, we’ve thrown out every spec of contamination we can find. And how did I find out I had a reaction? I didn’t eat Gluten or Wheat for a week or so. What if I bring him down here and he doesn’t eat Gluten for a week and does what I did…He lives with his dad until I can get on my feet so I’m trying not to rock his boat too much but his visit is starting to scare me a little. When he was a baby, he would get rather bloated after eating carbs and a bit lethargic but we didn’t have a word for it and I thought he’d just eaten too much. Now I’m not so sure. Anyone have any comforting words of advice?

But the whole situation got me thinking. I don’t really have any kid friendly recipes. Things kids would really love that are typical kid dishes. So what type of stuff did I miss? Comfort foods that kids love. Then I remembered my demo a few weeks back. Corn dogs. I used to love corn dogs when I was a kid. So I needed to figure a way to do it. I knew the basics of doing batters and got to playing with it. Then while poking around at a store, looking for a new dining room table I came across Bob’s Red Mill Cornbread Mix. I’ve used it for cornbread before and it’s pretty tasty and GF. So I just had to make some adaptions. I’m not really going to count this under recipes, since it’s mostly from a mix.

Gluten Free Corn Dogs

Prep Time: 15-45 minutes
Cook time: 4 minutes in deep fryer, 20 minutes in oven
Yield: Lots of Corn dogs. And I do mean lots.

Mise en Place

Cutting board
Wooden Skewers
Mixing bowl (preferably more tall than wide)
Mixing Spoon
Deep fryer
Measuring cup
Tall and Narrow Glass
Popsicle containers (2 of them like this will do a full batch of 16)
Pan Spray
Pot Holders
Paper towels
Hot Water


Hot dogs (1 pkg possibly more if you don’t want to waste dough)
1/2 bag of Bob’s Red Mill Cornbread Mix
1 egg
1 1/2 cups of milk (Cow, soy, rice, etc)
2 TBSP Honey or favorite sweetener
Seasoning (Optional)
Sorghum Flour

This is a pretty easy thing but it was a lot of fun to do as well. Cut your hot dogs into 2 pieces. This is because most deep fryers don’t actually go deep enough to cook things as long as a hot dog/corn dog length wise.  Plus it’s closer to actual corn dog size. And tinier is cuter, right? Anyways, skewer the hot dogs with the wooden skewers. In my case, I actually had to cut the skewers in half because I could only find the really long ones that were thin enough to go into a corn dog without splitting them. Do not dry the dogs off  as you’ll want something for the Sorghum flour to stick to. After they are skewered, place  a fair portion of sorghum flour into a tall and narrow glass. Enough that when you dip the skewered hot dog into the sorghum, it can easily cover the dog with the flour.The Sorghum gives the batter something to hold onto, while the flour holds onto the not dried off hot dog.

Now, in the mixing bowl, add the mix, the egg and the milk. If you pay attention, you’re pretty much following the recipe for the cornbread but doubling the milk so that the consistency is more batter like. Add the honey or sweetener as well as the seasoning and stir well.

Now, here is where you can decide if the recipe is for now or later.

Deep Fryer: Preheat deep fryer to 360F. Dip the floured corndogs into the cornbread mixture and scoop extra up and over the top of the hot dog until it’s covered thoroughly and tap on the edge of the  bowl until it’s covered and not too bulky. Once the oil is ready, dip the corndogs slowly into the oil. I suggest using the pot holders to protect your hands. Let the oil cook the corndog for about 2-3 minutes until a dark brown. Place on a paper towel to soak up extra oil and repeat for each corndog.

For Later: Freeze for 30 minutes or more. The longer, the better. Dip containers in hot water to help battered dogs slip out. loosening up the grip the plastic will seem to have on the frozen battered dogs. Also, they won’t look as pretty as the fresh dipped ones. Slide the battered corndog out of the popsicle holders  and place in a plastic bag to freeze long term or until you’re ready for it. When you are, deep fryer on 360F until a nice deep dark brown. About 5-6 minutes. You could probably bake them on a higher temp to seal the dough before baking at a lower temp, but I haven’t tried it yet.

Serve with favorite condiment such as Mustard or Ketchup


Leave a Reply

Your email address will not be published. Required fields are marked *