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
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