Corn Dog Casserole

I know, I know…..its been WAY too long! And I HAVE been cooking…..it’s just that between a new career and a baby on the way, things have been a little busy lately! But… I’m making it a point to get back to blogging, as I have a huge stack of recipes to post sitting on my desk! And plenty more that Ive been wanting to try! That said…..this is one of my all-time favorite meals and Ive finally gotten around to converting it so I can actually eat it again! That’s right…….gluten free, dairy free (if you want it to be) and NO hot dogs. Hot dogs don’t like me for some reason, I think its all the fake stuff in them, that and the nitrates, so I just use cooked chopped ham, and viola, corndog casserole! YUM!  The cornbread is moist and delicious with melted cheese and chunks of ham in each bite! The corn and celery give it a nice crunch too! I miss having cornbread, this recipe used to call for a box of Jiffy cornbread mix, but obviously that’s not gluten free so i had to copy-cat it. It turned out really well too! Just as i remembered. Hope you give this one a try…. and i promise, more recipes to come! Enjoy 🙂

Corn Dog Casserole(Printable Version)corndog casserole

Ingredients

1/2 cup chopped celery

1 tablespoons non-dairy butter

1/4 cup sliced green onions

·         2/3 cup GF flour

·         1/2 tsp xanthan gum

·         1/2 cup yellow cornmeal

·         3 tablespoons granulated sugar

·         1 tablespoon baking powder

·         1/4 teaspoon salt

Dash rubbed sage

Dash pepper

1 egg

3/4 cup almond milk

2 tablespoons vegetable oil

1 cup diced cooked ham (or hotdogs)

1 cup shredded sharp cheddar cheese, divided

1 cup cooked, drained corn kernels

Directions

In a small skillet, sauté celery and onions until tender.

In a large bowl, combine the flour, gum, cornmeal, sugar, powder, salt, sage and pepper. Whisk the eggs, milk and oil together and add to the flour mixture. Stir until combined. Stir in the ham/hot dogs, corn and 3/4 cup of cheese. Spread into a greased shallow oblong 1 & 1/2-qt. baking dish. Top with reserved remaining cheese.

Bake uncovered at 400° for 30 minutes or until golden brown.

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