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Corn Dog Cheese Waffles!
These require no deep frying and are delicious, fast and fun!!
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| Servings | Prep Time |
| 4Corn Dog Cheese Waffles! | 10minutes |
| Cook Time |
| 7-8minutes |
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- 1 1/4cups yellow cornmeal
- 3/4cup Bob’s Red Mill Gluten Free 1 to 1 flour
- 2teaspoons baking powder
- 1/2teaspoon salt
- 1cup unsweetened plain soymilk
- 1tablespoon apple cider vinegar
- 1/4cup agave nectaror maple syrup
- 1tablespoon extra virgin olive oil
- 1/2-3/4 cup cheddar style vegan shredsoptional
- 1/4cup pickled jalapeño slicesoptional
- 4 Vegan hot dogssliced in half lengthwise (see notes)
- 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.