Ingredients
Method
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Generously coat a standard 12-cup muffin tin with cooking spray, ensuring you get into every crevice to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no lumps remain. This ensures an even rise in each bite-sized muffin.
- Combine Wet Ingredients: In a separate medium bowl or jug, whisk the buttermilk, egg, and melted butter until smooth. Do not let the butter solidify before mixing.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; it is okay if the batter is slightly lumpy. Overmixing will make the corn dogs tough. Let the batter rest for 5 minutes while you prep the sausage. This allows the cornmeal to hydrate and thicken the batter so it sticks better.
- Prepare Sausage: Cut your sausages into 2-inch chunks. If they are very thin, you might need two pieces per muffin cup to fill the space adequately. Pat them dry with a paper towel if they feel slick; moisture prevents batter adhesion.
- Dip and Place: Take a sausage piece and dip it halfway into the batter using a fork or your fingers. Let the excess drip off for a second, then place it into a prepared muffin cup, batter-side down. You want the batter to coat the bottom and sides of the tin slightly to create a "crust." If you have leftover batter, spoon a small amount over the top of each sausage to ensure full coverage.
- Bake: Bake for 15-18 minutes. The tops should be golden brown and firm to the touch. Insert an instant-read thermometer into the center of one muffin; the internal temperature of the sausage should reach at least 160°F (71°C).
- Cool and Serve: Let them cool in the pan for 5 minutes before removing with a small knife or spatula to loosen the edges. Serve warm.
Nutrition
Notes
The trick is chilling the sausage links before dipping them; it keeps the shape intact when you dunk them into the thick batter. I always serve these with extra spicy mustard for dipping because the tang cuts through the rich meat perfectly.