Corn Dog

Dreaming of a quick snack when I came up with this recipe for gluten-free Corn Dog.  The batter is fluffy, slightly sweet and has the perfect crunch and texture from the corn meal.  We've also made corn dog bites with this batter using hot dogs or smoked sausages cut up in smaller pieces.  This corn dog batter freezes well for easy snacks!


1 cup Lorraine’s GF All Purpose Flour

1 cup corn meal

1/4 cup sugar

1/2 tsp salt

4 tsp baking powder

1 egg

1 1/4 cup milk + 1/4 more as needed

1 tsp apple cider vinegar

2 tbs melted butter

8 hot dogs

Popsicle or craft sticks

Oil for frying

In a large pot, heat vegetable oil to 350ºF. In a mixing bowl, whisk all dry ingredients and set aside. In a separate mixing bowl, combine all the wet ingredients and whisk to combine. Combine wet ingredients with dry ingredients and whisk to combine until no more flour lumps. The batter should be thick but not too thick. Insert the popsicle or craft sticks into the center of each of the hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper tower.  This is to make sure the batter sticks to the hot dog. Transfer batter to a tall drinking glass or mason jar. Make sure not to pour more than 2/3rd of the container capacity so the batter doesn’t over flow when dipping the hot dog. Dip each hot dog into the batter.  Make sure the hot dog is completely covered with batter.  If the batter becomes too thick add milk 1 tbs at a time until desired consistency is reached. Fry each corndog until golden brown, about 3-4 minutes per corndog. Put on a plate lined with paper towels to drain.

Sour Cream Coffee Cake


Cream Puffs