Breakfast Corndogs


Breakfast Corndogs

My favorite thing on Twitter is using it to hold polls. Not political polls, no, never, boring. But ones that are important to me.

Examples of past polls:

What should I watch rn?
1. The Hills, season 2
2. Catfish, current season
3. Real Housewives of Beverly Hills, season 1 (remember the medium?)
(Winner: The Hills)

Breakfast Corndogs

What kind of dump cake should I make?
1. Funfetti
2. Pumpkin + Chocolate
3. Chocolate + Caramel
4. Don’t make a dump cake!
(Winner: funfetti (surprisingly, ‘don’t make a dump cake’ didn’t win!))

Breakfast Corndogs

Breakfast Corndogs

My most recent poll was: Are b’fast corndogs a good idea? Or nah?

It got a hands-down thumbs up! I have to say I feel like I prob saw breakfast corndogs on Pinterest (that’s where all the ideas live anyway) and I’m pretty sure the photo was not that pleasant and am also pretty sure they were made with Bisquick BUT NOT TODAY THEYRE NOT!

Breakfast Corndogs

Breakfast Corndogs

Nope, I updated TF out of them and made them cute AF. Or tried at least.

Instead of using scary breakfast sausages, I used some chicken + sage ones from Applegate. They were perfect for this.

The plus side of this is you can use whatever you like. You can even use those tofu dogs you kids like eating.

Breakfast Corndogs

I like my corndog batter to be like the ones I remember from the elementary school cafeteria: light and fluffy. Actually, maybe they weren’t light and fluffy. I’m pretty sure I could peel them off and they were kind of gross but I loved them anyway.

To make fluffy ones, this means more flour vs. cornmeal, plenty of baking powder and buttermilk so they have some nice flavor.

The b’fast sausages are pretty salty so I skipped the salt for the most part.

Please make these and then stare at your significant other lovingly! It’s called flirting.

Breakfast Corndogs

Breakfast Corndogs

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 8 to 12 breakfast sausages


  • 8 to 12 breakfast sausages, I used chicken + sage
  • 1/2 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons all-purpose flour, for dusting the links with
  • Maple syrup, for serving
  • Ketchup, for serving


  • In a nonstick skillet, set over medium heat, cook the breakfast sausages until they’re seared on all sides. (Most times breakfast sausages come frozen so we want to make sure they’re cooked before frying ‘em.) Let ‘em cool a bit and then stick skewers into each of the breakfast sausages and set aside.
  • In a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder and salt. In a measuring cup or small bowl, whisk together the buttermilk and egg. Pour the buttermilk mixture into the cornmeal mixture and give it a good stir until combined.
  • Pour the batter into a skinny-ish glass (I found a small mason glass/jar to work perfectly here). Spread the flour onto a plate and line a cutting board or plate with a few sheets of paper towels.
  • Heat 4 to 5 inches of oil in a pan (I used a skinny saucepan for this since they’re not that big) to 350 degrees F. Take a breakfast sausage and flour it lightly. Then dip it into the batter, allowing any excess to run off. Place it gently into the hot oil and fry until golden brown, about 2 to 3 minutes. Transfer to the bed of paper towels. Repeat until you’ve worked your way through all of the breakfast sausages. Just a heads up, you may need to play with the heat a bit, we had to turn it down and up depending on how many b’fast corndogs we added to the pot.
  • Serve with maple syrup and ketchup or mustard.
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Breakfast Corndogs

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Recipe Rating

  • Reply JoAnna March 6, 2019 at 11:43 am

    I love this idea! Wondering if anyone has tried using GF flour instead of All Purpose flour? Think it would still work, or would that change the texture pretty significantly?

  • Reply Stephanie December 13, 2016 at 8:57 pm

    These are AWESOME! Made these corndogs today and this is easily one of the best tasting and best written recipes I’ve ever tried from a blog!

  • Reply Peabody (SweetReciPEAs) October 4, 2016 at 1:15 pm

    Oh, my. Yes.

  • Reply Nicole September 29, 2016 at 6:59 am

    Mind blown!! This is SUCH an amazing idea!!

  • Reply Oven Clean Team September 29, 2016 at 3:09 am

    Corndogs are our go-to-meal when we’re having a cold beer. Cheers!

  • Reply Sarah // The Sugar Hit September 28, 2016 at 7:11 pm

    FINALLY I can eat corndogs for breakfast.

    FUN FACT: in Australia, we call corndogs ‘Dagwood Dogs’ in some states, and ‘Pluto Pups’ in others. It’s so fucking weird.

    • Reply Adrianna Adarme September 29, 2016 at 9:08 pm

      whoa those are so much cooler names than corn dogs! pluto pups!

  • Reply Laurie Navarro September 28, 2016 at 11:20 am

    Love this recipe! I also love the potholder pictured. Did you crochet it? If so, would you please share the pattern. Thanks!!!

  • Reply heather (delicious not gorgeous) September 28, 2016 at 9:54 am

    oooh yes!! i love sweet things in the mornings, so sausage and cornbread drizzled with honey/maple syrup sounds just about perfect.

  • Reply Vivian | stayaliveandcooking September 28, 2016 at 1:44 am

    I didn’t see the poll but I would have definitely voted YES! I’ve gotta try that poll thing, especially when I don’t know what to cook or watch haha. You’re very smart. Ask others. Anyway, these look delicious, and I love the fact that it’s a special dish but with rather “normal” ingredients we all have at home. Great one!