Dedicatd to Bob’s Redmill Gluten Free cornbread mix, which doesn’t make you feel at all like you’re missing out on anything…….
1 pkg Bob’s Redmill GF cornbread mix, mixed per package (I usually omit the oil because I’d rather save the fat for the butter that will go on the cornbread!)
1 pkg turkey hot dogs (Nitrate free, of course. I scored mine at the Davis Co-op )
1/2 yellow onion, chopped
lots of mustard
Once the corbread mix is mixed up, get out a cookie sheet and grease it with oil/butter, etc. Pre heat your oven to 375
Take about 1/2 cup of mix into your hands and mold it into a palm-sized disk. Place a hot dog in the middle of the disk and wrap the dough around. Make sure the dough touches end to end and use your fingers to press it together. You could add a tbsp of shredded cheese to the doughy disk if you wanted a corn/cheese dog. I think a sharp chedder would work wonders here.
Set each dog and dough on the cookie tray. You should have ample dough to wrap each of your dogs (usually 8/pkg) and enough for a few biscuits and a few spoonfuls of the dough to make sure it taste’s alright 🙂
Bake at 375 for 15 minutes.
Serve warm topped with mustard and chopped onions. I paired with a spinach and kale salad. Tasty. Also, these dogs pack well for lunch the following day…and dinner that night…okay I’ve had more hot dogs in the last 24 hrs than in the last year!
Nutritional benefits: GF option for corndog, and the mix has a little fiber. Turkey dogs are high in protein, but not fat, and no nitrates = less inflammation. Top with mustard and onions for a taste boost with little caloric influence. Pair with dark greens to get the phytonutrients, some more fiber, and vitamin K. I suggest a little EVOO dressing on the salad to round out the meal.
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