1/2 cup melted Butter

1/2 cup Sugar

2 Eggs

1 cup Buttermilk

1/2 teaspoon Bi Carbonate of Soda

1 cup gluten-free Cornmeal

1 cup gluten-free Baking Blend or Plain Flour

1/2 teaspoon Salt

8-10 all-beef Hot Dogs, cut into 1" bites

  1. Preheat oven to 190 degrees C. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
  2. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
  3. Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  4. Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.
Tried and Tested: