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Mini Corn Dog Muffins

Courtesy Joy Bauer


  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • teaspoons kosher salt
  • 1 (15-ounce) can sweet corn, drained
  • 3 tablespoons butter, melted
  • 2 eggs, lightly beaten
  • 1/4 cup honey
  • 1 cup low-fat vanilla yogurt
  • 8 pre-cooked poultry sausages, each cut into 5 pieces
  • mustard, ketchup or honey, to serve
  • Chef notes

    Who let the (corn) dogs out? Summer is upon us, which means amusement park fare is in the air. Here, I'm sharing a lighter take on a beloved classic that's simple to prep: Mini Corn Dog Muffins. These gems are mini yet mighty and deliver the ultimate combo of cute, comfort and delicious. They're everything you crave in the deep-fried rendition — but with far fewer calories and way less fat, sugar and salt. I'm talking savory sausages snuggled in warm, homemade cornbread. Enjoy them with mustard, ketchup or with a drizzle of honey. They're so doggone good!



    Preheat oven to 375 F. 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 careful not to overmix.


    Spoon one 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 about 12 minutes. Enjoy with mustard, ketchup or drizzled honey over the top.