My two year old daughter really loves the corndog muffins I found on this site. I have a 2 year old neice who I thought would love them as well, but she's allergic to eggs and wheat, so they had to be modified somewhat.
I was at my mom's house all day today, and we decided to make her some gluten/egg free corndog muffins. They turned out really good! This is an excellent cornbread recipe to use without gluten and using egg replacer instead of an egg.
Here is the recipe:
1 cup milk
1 egg (we used egg replacer, which can be found at the health food store)
1/4 cup oil
1/4 teaspoon vinegar
1/3 cup potato starch (can be found at the health food store)
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xanthan gum (this can be found at the health food store)
4 hot dogs, sliced thin
3/4 cup shredded cheese
Preheat oven to 375 degrees. In medium bowl, combine milk, egg, oil and vinegar. Mix well. Add all other ingredients and mix well, being sure to remove any lumps. Batter will be thin.
Pour batter into greased 8x8 baking pan. Bake 28-32 minutes, until cornbread tests done with a toothpick and top is lightly browned.
We used a standard cupcake pan instead of an 8x8 baking pan, and we only baked them for 16 minutes. We got an even dozen from this recipe.