- Calories:80
- Protein: 5 g
- Total Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 1 g
- Cholesterol: 25 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 1 g
- Total Sugar: 3 g
- Natural Sugar: 1 g
- Added Sugar: 2 g
- Sodium: 170 mg
Don’t let the summer go by without whipping up these healthier mini corn dogs. Flavorful poultry sausages snuggled in warm, homemade cornbread is pure perfection. I like to use lean pre-cooked poultry sausage (andouille, chicken-apple, and spicy jalapeno are a few of my favorite types), but you can also swap in hot dogs if you prefer. Dunk these gems in mustard, ketchup or drizzle some warm honey over the tops—they’re dog-gone delish!
- Prep time
- Total Time
- • 1 cup whole wheat flour
- • 1 cup yellow cornmeal
- • 1 tablespoon baking powder
- • 1½ teaspoons kosher salt
- • 1 can (15 ounces) sweet corn, drained
- • 3 tablespoons butter, melted
- • 2 eggs, lightly beaten
- • 1 cup low-fat vanilla yogurt
- • ¼ cup honey
- • 8 pre-cooked poultry sausages, each cut into 5 pieces
Preheat oven to 375˚. Mist one to two mini muffin tins with nonstick oil spray and set aside.
In a large mixing bowl, combine flour, cornmeal, baking powder and salt, and mix until well combined. Add the corn, melted butter, eggs, honey and yogurt. Mix to combine all ingredients into a smooth batter being thoughtful not to overmix.
Spoon 1 heaping tablespoon of batter into each muffin tin compartment and insert a sausage piece into the center of each, pushing them down to fully submerge. Bake for 12 to 14 minutes. Enjoy with mustard, ketchup or drizzled honey over the top.
You can stash in the fridge in a sealed container for up to a week. Simply warm in the microwave or oven before serving.
Try my Pigs in a Blanket.