A couple of years ago I was given a really nice, sturdy Belgian style waffle iron (like this one) from friends who were moving overseas. I didn’t grow up with waffles (I grew up in a Bisquick pancake household), so in the last little while, I’ve been trying to catch up on lost waffle-time.
Waffles are such a perfect food–crunchy, carby, tasty and satisfying with those craters that hold whatever condiments your mind imagines! Beyond they’re basic wonderful waffle-y-ness, they make really convenient, pantry-friendly gluten-free bread options possible. Whether sweet or savory, they can be made FAST. Waffles are just the best!!
I wish I could share today’s recipe for CORN DOG CHEESE WAFFLES!!! with 10 years ago me, when I first went GF and had a rather bad attitude about cooking and baking. I think it would have gotten me cheered up and motivated to get creative with my diet faster, and at the very least, it would’ve gotten a waffle iron into my hands a lot quicker. Anyway, these waffles are kinda magic and hopefully will bring cheer to someone you know who needs it, even if that person is you!
Besides being fast, these Corn Dog Cheese Waffles are great because 1) they require no deep frying, and 2) the waffle holes (is there a more technical name for these?) can be filled with mustard, ketchup or other delicious corn dog condiments like nacho sauce. Because these dogs aren’t fried, they won’t get your hands greasy and can be eaten without a stick. Although if you want to stick these, be my guest.
I went ahead and added cheese shreds and pickled jalapeños to my batter, but if you want these plainer you can leave these ingredients out, or if you want more stuff in these, they’d be great with corn kernels, chives, fresh herbs, or even chipotle pepper added. Waffle batter is super versatile, and once you get the hang of shoving hot dogs into your waffle iron, you probably will never stop.
Another cool thing about these corn dog waffles — they would make the next vegan bakesale MAGIC!! I’m thinking of ditching my standard yeast risen pretzel dogs for these, because they’re equally as good and could be made hot off the griddle in large quantity with proper planning!
Corn Dog Cheese Waffles!
These require no deep frying and are delicious, fast and fun!!
4 Corn Dog Cheese Waffles!
Preheat the waffle iron--get it really hot! In a medium bowl, mix together cornmeal, flour, baking powder, and salt. Whisk to combine.
In a small bowl, combine the soymilk and vinegar and stir together (it will thicken). Add the agave nectar and oil. Add the milk mixture to the flour mixture, and stir until well mixed. Stir in the shredded cheese and pickled jalapeño slices, if using.
Carefully grease the hot waffle iron generously with an oil spray, or use a pastry brush and lightly coat with oil.
With a small spoon, scoop a small dollop of batter onto a waffle square and quickly spread it out a little. Working as fast as possible, place two hot dog halves on top of the batter and top off with more batter. You need just enough batter to fill out the waffle square. This will depend on the type of iron you have and how deep the waffle grooves are. I found that after I topped off the batter, I could use the same spoon and gently push the batter into uncovered areas. However, once you close the lid on the iron, the batter will work itself into where it needs to go.
Repeat, this process, one at a time, on the other waffle squares. I found on my iron I had just enough batter to make four large Belgian style corn dogs (or 8, since I cut each of mine in half).
Close lid and press down gently since the hot dogs are a litlle bulky (my iron didn't close all the way, and they still cooked through just fine). Cook until crispy and golden--the ones pictured took 7 to 8 minutes.
If you have issues with waffles sticking to your iron, you probably have some residue on it that needs to be cleaned, are not greasing the iron enough, or are pouring the batter on before the iron is adequately preheated.
Here's what the Bob's Red Mill 1:1 flour looks like, it's currently my favorite GF flour blend.
I tried waffling the hot dogs in the cornbread batter a couple of different ways, and found that slicing the hot dogs in half lengthwise worked best for my style of waffle iron. I've only tried making these in a Belgian style iron, so if yours is different, you might need to play around with what works best for you. Even slicing the hot dogs into disks and mixing them into the batter would be delicious!
I've only ever made these using Bob's 1:1 flour. If you want to try these with another flour blend, or even with wheat flour, they should work just fine. Just pay attention to the amount of liquid you add, as you may need a little more or less accordingly.
PSA: I am not sensitive to gluten or cross contamination. I used Light Life Smart Dogs, which are technically gluten-free, but are not labeled as such. If you're sensitive to gluten, cross contamination, or have Celiac disease, please proceed with caution and do your own research first.
If you’re looking for more gluten-free and vegan waffle recipes, Julie and I have a couple others you’ll also probably love:
Savory Garlic Butter Cheese Waffles
Cornbread Waffles with Cranberry Compote
If you give any of our recipes a spin, we’d love to see! Please tag us or use the hashtag #julieandkittee.
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xo Julie & Kittee