Breakfast Corn Dog
intro
Crispy, golden corn-battered breakfast sausage links on sticks, served with maple syrup for dipping—a fun, portable twist on classic American diner breakfast flavors.
Ingredients
Steps
Prep sausage skewers
Pat 8 fully cooked pork breakfast sausage links completely dry with paper towels, as any surface moisture will cause batter to slide off during frying. Insert one 4-inch wooden popsicle stick 1.5 inches deep into the cut end of each sausage, pressing firmly to secure. Set prepped skewered sausages on a clean plate.
Mix cornmeal batter
In a medium mixing bowl, whisk together 1 cup (120g) fine yellow cornmeal, ¾ cup (90g) all-purpose flour, 1 tbsp (12g) baking powder, 2 tbsp (25g) granulated sugar, and 1 tsp (5g) fine sea salt until evenly combined. Add 1 cup (240ml) whole milk and 1 lightly beaten large egg, whisking just until no dry lumps remain—do not overmix, as this will create a tough, chewy coating. Pour the finished batter into a tall 12-oz drinking glass for easy, even dipping.
Heat frying oil
Pour 4 cups (960ml) neutral canola or peanut oil into a deep, heavy-bottomed Dutch oven. Clip a candy thermometer to the pot side, then heat oil over medium heat until it reaches a steady 350°F (175°C). Line a large plate with 2 layers of paper towels and set it adjacent to the stovetop for draining cooked corn dogs.
Coat sausage links
Working one at a time, hold a skewered sausage by the wooden stick, and submerge it fully in the glass of corn batter, twisting gently to coat the entire sausage in an even ¼-inch thick layer of batter. Let excess batter drip back into the glass for 2 seconds before carefully lowering the sausage into the hot oil. Only fry 2 corn dogs at a time to prevent the oil temperature from dropping too sharply.
Fry until crispy
Fry each batch of 2 corn dogs for 3 to 4 minutes total, turning halfway through cooking with metal tongs, until the batter is deep golden brown, crisp, and fully cooked through. Lift finished corn dogs from the oil with tongs, holding them over the pot for 10 seconds to let excess oil drip off, then transfer to the paper-towel lined plate to drain. Wait for the oil to return to 350°F (175°C) before cooking the next batch.
Serve with maple syrup
Let cooked corn dogs rest for 2 minutes to allow the hot filling to cool slightly (the interior will be very hot straight from the oil). Portion 2 corn dogs per serving plate, paired with a 2-tbsp ramekin of pure maple syrup for dipping.
Tips
2.Do not overcrowd the frying pot, as this drops oil temperature rapidly and results in soggy, grease-soaked batter instead of a light, crisp crust; wait for oil to return to 350°F (175°C) between batches.
3.For make-ahead meals, freeze fully cooled cooked corn dogs for up to 1 month, and reheat directly from frozen in a 400°F (200°C) oven for 10 minutes until crisp, no thawing required.
OMG these crispy breakfast corn dogs are a total game changer for our chaotic school mornings! I prepped a batch Sunday night, popped them in the air fryer for 8 minutes each morning, and my kids loved them — they devoured every last bite before the bus even got to the stop. The cornmeal crust is perfectly crispy, not soggy at all, and the little breakfast sausage inside is so juicy. 10/10 will be making these on repeat!
Made these for my weekend potluck with friends and everyone was begging for the recipe! I swapped the regular breakfast links for maple sausages and added a tiny pinch of cinnamon to the cornmeal batter, *chef’s kiss*. So easy to throw together even when I was half asleep making mimosas at the same time. SO good, not a single one left on the platter.
As someone who can barely boil water without messing it up, this recipe was so doable! 25 minutes total from start to finish, no fancy ingredients, and they taste way better than the sad frozen ones from the grocery store. Saved me so much money skipping overpriced breakfast runs to the campus dining hall this week.
Has anyone tried making these with gluten-free all purpose flour and cornmeal? I have a gluten sensitivity but have been craving a good breakfast corn dog forever, and this easy recipe looks too good to pass up.
Tossed these on the griddle grate over the campfire last weekend while we were camping with the family, and they were a total hit! The crispy crust held up even cooking over an open flame, and we dipped them in maple syrup and spicy honey. Will be a regular camp breakfast staple from now on.
These are now a permanent staple in my weekly meal prep rotation! I make a double batch every Sunday, portion them out into grab-and-go containers with a side of berries and a little cup of maple syrup for dipping, and they keep me full all the way through my back-to-back morning meetings. Way better than the sad glazed pastries they set out at the office.
Took these up a notch by adding a handful of shredded sharp cheddar to the batter and serving them with a side of sriracha mayo for dipping. Absolute fire, 10/10. Only quick note is I’d recommend patting the sausages dry before dipping them in batter so the coating sticks better — I had a couple slide right off on my first batch.