Gluten-Free, Low-Cholesterol, Low-Fat Mason Jar Corn Dogs
(Try to say that five times fast!)
- 3 cups self-rising corn bread mix (Bob's Red Mill Gluten Free mix)
- 6 eggs (1 1/2 cups Egg Beaters--no cholesterol)
- 1/2 cup light sour cream
- 1/4 cup oil
- 1 1/2 cups milk (use skim for lowest fat...I used 2% because it's all we have on hand)
- 3/4 cup sugar
- 6 hot dogs, cut in half
- 12 8 oz. mason jars
- cooking spray
- large baking sheet with sides
- stand mixer
- 1/2 cup measuring cup
Preheat to 375*F.
Mix all ingredients (except hot dogs) in stand mixer until smooth.
Cut hot dogs in half and put in VERY greased mason jars.
Put jars on baking sheet. Using 1/2 cup measuring cup, fill jars half way with corn bread mixture.
Wipe up any spills on the jars and baking sheet.
Bake for 20 minutes, or until corn bread is golden and toothpick comes out clean.
Let cool slightly, then run a knife around the edges of the jars.
Put lids on jars. Let cool completely, then put in freezer.
To reheat, thaw in fridge over night, then heat in microwave for 45 seconds.
After the jars have cooled some, the lids will seal themselves...yay! You'll hear a tiny POP from each one to tell you it's sealed. Make sure you wait a while to put in them in the freezer, since they are so hot from being in the oven.
The lesson: Last time I made these, I didn't wipe up the spills on the outside of the jars. This made the jars REALLY hard to clean, since the spills baked onto the jars. This time, before I put them in the oven, I used a wet paper towel to clean up the outside of the jars. Ta-da! Super easy to clean the jars this time :D