Waffled Corn Bread – Absolute Game Changer

Want to know my favorite way to cook cornbread? In a waffle maker. Seriously, it’s quick, easy and you don’t have to heat up your whole oven and kitchen. (A unique way to provide “bread” for Thanksgiving as well!) Even better, it becomes an excellent vehicle for making a child hood favorite.

These gluten-free corn dog waffles are a cinch to make and freeze exceptionally well. Which is perfect for those mornings I oversleep and run late on packing lunch. Oh what’s that? I’m not the only one that happens to? Glad to know I’m not alone.

What Brand of Cornbread Mix/ Hot Dogs Should I Use?

You could use any gluten free corn bread batter for these gluten-free corn dog waffles. If you want to make them from scratch, try my favorite recipe from Bette Hagman.

However, when the school year gets started and I’m running behind, this Krusteaz Gluten-Free Honey Cornbread mix sure comes in handy. Krusteaz makes regular (non gluten-free) items, which makes me grateful that their gluten free line of products are certified gluten free thru GFCO.

What Kind Of Waffle Maker Should I Use?

I made these gluten-free corn dog waffles in my Presto Belgian waffle maker.  A Belgian waffle maker creates these thick strips that are perfect for dipping. You could also use this Dash Waffle Maker, that makes square waffles. I love that it has an overflow channel!

Looking for more Waffle Maker suggestions? Check out more that I recommend in my Favorite Kitchen Appliances post.

Which Brands of Hot Dogs are Gluten Free?

While this list is not exhaustive, these are brands which I mostly trust. While I am not a huge fan of Bar-S, they are safe and offer a cheaper alternative than others on my short list.

The first six brands offer beef hot dogs for those looking to avoid pork. For this recipe I used the Nathan’s Uncured Beef Franks.

• Nathan’s Famous Hot Dogs
• Hebrew National
• Teton Waters Ranch
• Applegate Hot Dogs
• Boar’s Head
• Koegel’s
• Bar S Hot Dogs

Other “Waffled” Recipes

These gluten-free corn dog waffles only touch the edge of what you can do with a waffle maker. Love pizza? Then you should try these gluten-free pizza waffles from My Gluten-Free Kitchen! Or try my Gluten Free Waffled Chicken Sandwich recipe.

Make an epic turkey sandwich with waffled stuffing. Or bump your your brunch game with these Hash Brown Waffles from Mama Loves Food. What else do you like to prepare in your waffle maker? (Besides breakfast waffles, of course!)

Corn Dog Waffles Recipe

Note- I include the recipe for making the Krusteaz Gluten Free Cornbread mix, as well as my homemade gluten free cornbread recipe. Either gluten free cornbread batter will work for this recipe

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Gluten-Free Corn Dog Waffles

Ingredients

• 1 box Krusteaz Gluten Free Honey Cornbread Bread & Muffin Mix
• 1 cup milk as directed on box
• 1/3 cup vegetable oil as directed on box
• 1 egg as directed on box
• 4 hot dogs cooked and quartered and cut in 1/2″ pieces

Instructions

• Mix batter according to directions. Add up to 3 tbsp extra water if batter is too thick.
• Cook hot dogs until heated through. Cut up hot dogs and add to cornbread batter. 
• Plug in waffle maker and spray lightly with cooking spray. Heat until warming light turns off. 
• Add 1 cup of batter to waffle maker and bake for at least 4 minutes, or until steam stops escaping from waffle maker. 
• Gently remove cooked waffle and lightly spray waffle maker and reheat prior to baking next waffle. 
• Cook until all batter used. If planning to freeze for later, allow gluten-free corn dog waffles to cool completely prior to placing in freezer.

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Easy Gluten Free Cornbread

Course Recipes

Keyword cornbread, gluten free cornbread

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 cup yellow cornmeal
• 1 cup corn flour can use gluten free all purpose flour, also
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs beaten
• 1 cup whole milk or 1 cup buttermilk, and leave out the vinegar
• 1 tbsp cider vinegar
• 4 tbsp butter melted

Instructions

• Preheat oven to 350. If using iron skillet to bake cornbread, lightly coat it with oil and place in oven to warm. Otherwise, line muffin tins (or mini muffin tins) with liners – or grease and flour them well.
• Combine milk and vinegar to as a buttermilk substitute. Allow to sit for at least 5 minutes. (You can just use buttermilk if you have it, and leave out the vinegar.) 
• If using polenta, grind it in spice grinder 10-15 seconds to break it down finer into cornmeal. Combine cornmeal, corn flour, sugar, baking powder, baking soda and salt in bowl. Whisk together well.
• Whisk in beaten eggs, melted butter, and milk + vinegar. Batter will not be runny, but not incredibly thick either.
• Pour into heated skillet or spoon into prepared muffin tins. Bake for about 25 minutes or until the top starts to turn a golden brown. (I would check on it after 20 minutes.)

Krusteaz generously supplied me with their products. I was not otherwise compensated and all my thoughts and opinions are my own.

This post does contain Amazon affiliate links. Anything you purchase thru them will convey to me a small advertising commission. It will however, not impact your purchase price. Thank you for supporting my website!

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