Rons Baked Corn Dogs - cooking recipe

Ingredients

1 cup yellow cornmeal
1 cup gluten-free baking mix, Bisquick
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons pickled jalapeno peppers, diced
1 1/2 cups buttermilk
2 large eggs
1 (8 1/2 ounce) can corn
1/3 cup onion, finely grated
1 cup cheddar cheese, shredded
8 beef hot dogs

Preparation

Preheat oven to 375 degrees Fahrenheit.
Grease eight mini-loaf pans and set aside.
Whisk dry ingredients together in medium or large bowl.
Stir in the remaining ingredients except for the hot dogs.
Pour a half inch of batter into each mini loaf pan.
Place a hot dog on top of the batter in each pan.
Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.