The original recipe called for a gluten filled boxed mix of cornbread and hot dogs. Obviously that wasn't going to work for gluten free. So I decided to use my cornbread recipe and jazz it up a little.
1/2 cup liquid (water, milk, juice) I usually use milk
2 T sugar
2 T oil
1/2 Cup GF Flour (I usually use rice flour, or Annalise Robert's mix)
1/2 Cup Corn Meal
2 tsp Baking Powder
1/2 tsp salt
1/4 tsp Garlic Powder
3 Hot Dogs (I use turkey dogs) cut in 1/2
Mix all of the ingredients well (except cheese and hot dogs). Spray a muffin tin with cooking spray. Fill cups 3/4 of the way with cornbread batter. Sprinkle a pinch of cheese ontop of the batter. Press 1/2 of a hot dog down into the batter. Bake at 425 deg. in a well greased muffin pan for 25 minutes. This recipe makes 6 muffins. Serve warm with your favorite condiments.
Mix dry ingredients
Add wet ingredients and mix well.
Divide the batter evenly among the 6 muffin cups.
Top the batter with a pinch of cheese.
Press 1/2 of a hot dog down into the batter.
Bake for 25 min.