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Breakfast Corn Dog

Jaclyn Delorey

Bacon, sausage and pancake batter... a complete, balanced breakfast on a stick!

Recipe

Servings: 12 corn dogs

Ingredients

  • 12 breakfast sausages
  • 12 strips bacon
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup cornstarch, for dusting
  • 4 cups vegetable oil, for frying
  • 1/2 cup maple syrup, for serving

Let's get Cooking...

  1. Prepare the sticks: Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. Working carefully, wrap a piece of bacon around a breakfast sausage. Repeat until all sausages are used. Use toothpicks if necessary to keep the bacon in place. Bake for 6 to 8 minutes until bacon is nearly cooked. Remove from the oven and set aside to cool slightly while you make the corn dog batter.
  2. Make the batter: In a large bowl, mix cornmeal, flour, salt and sugar until thoroughly combined. Stir in eggs and buttermilk and mix until batter is thick but pourable. Add more buttermilk if necessary.
  3. Make the corn dogs: Bring vegetable oil to 350 degrees. Skewer each prepared bacon-wrapped sausage with a 1/4-inch-thick skewer. Dust each with cornstarch and dip into the cornmeal batter. Place into oil and fry until golden. Repeat with remaining dogs, frying up to three at a time, and serve immediately with maple syrup.