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Breakfast Corndogs

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 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