Cook Time | 12 minutes |
Servings | serves |
Ingredients
- 1/2 cup Butter Melted
- 1/2 cup Sugar
- 2 Eggs
- 1 cup Buttermilk
- 1/2 teaspoon Bi Carbonate of Soda
- 1 cup Gluten-free Corn Meal
- 1 cup Gluten Free Plain Flour or Baking Blend
- 1/2 teaspoon Salt
- 8-10 Beef Hot Dogs cut into 1" bites
Ingredients
| |
Instructions
- 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.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
- 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.
- 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.
Share this Recipe