Corndogs are the ultimate summer food. From the county fair to the zoo, if the weather is hot, you are bound to find a corndog on the menu. My family loves corndogs as much as the next family, but I can find it hard to feed my kids something that has been deep-fried and has goodness knows what inside. Thankfully, Hodgson Mill has a delicious Cornbread and Muffin Mix that is Non-GMO and packed with whole grains!
I love that Hodgson Mill’s Cornbread and Muffin Mix is made with whole grain stone ground yellow corn meal and stone ground whole wheat. Plus, having little corndog bites ready in under 25 minutes make this the perfect dish to have prepared before heading out to the carnival where the temptation of deep-fried dishes are everywhere. I consider this a huge win-win!
The Whole Grain Cornbread and Muffin Mix could easily be swapped out for Hodgson Mill’s Gluten Free Sweet Yellow Cornbread Mix in a snap if are gluten free. What’s even better, is that this recipe is completely egg-free! Thanks to the awesome Flax Chia Egg Replacer, these amazing bites of summer are full of Omega-3’s, fiber, and protein. Which means, you don’t need to worry if little bellies will stay full for more summer fun.
The Flax Chia Egg Replacer is so simple and you won’t be sacrificing flavor for nutrition. You can find out more about the Flax Chia Egg Replacer here.
Egg-Free Corndog Bites is that they are a great option for picnics, get-togethers, or just a quick and easy lunch. With the nutrition you want for your family and the flavor your family is looking for, these easy bites are just right for summer fun!
Preheat oven to 400 degrees. In a small bowl, add the Hodgson Mill Flax Chia Blend with the warm water. Stir together and let sit 5-10 minutes. In a medium bowl, add the Cornbread and Muffin Mix, butter, milk, and the Flax Chia Egg Replacer. Whisk together until well blended. Pour the cornbread batter into a mini muffin tin, filling each to about ¾ of the way full. Take the hot dog pieces and place one piece in each cornbread muffin. Bake for 15-18 minutes, or until a toothpick comes out clean. Let cool. Slide a knife around the edge of each cornbread bite to loosen from the pan. Your cornbread bites are now ready to eat, enjoy!
*Note: If you are using the Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix, you will need to double the Flax Chia Egg Replacer
Yields 20-24 cornbread bites
Recipe adapted from thepioneerwoman.com
You can find Egg-Free Cornbread Bites and other recipes from Hodgson Mill by visiting the Recipes page.