Corn Pups

Name: Corn Pups
Total time: 40 min
Yield: 32 serving(s)
Ingredients: 1 tbsp. vegetable oil, plus more for frying; 4 fully cooked smoked beef or pork sausages, quartered lengthwise and halved crosswise; 1 1/4 c. buttermilk; 1 large egg; 1 tbsp. honey; 1 c. Homemade Pancake Mix; 1 c. yellow cornmeal; 1 small jalapeño, seeded and finely chopped; 1 scallion, finely chopped

Don't forget ketchup for dunking.

By Joy ChoPublished: Feb 17, 2023

Be the first to review!

Mike Garten

Yields:

32 serving(s)

Total Time:

40 mins

Jump to recipe

Bring the state fair home to you with these adorable mini corn dogs made with our Homemade Pancake Mix. Yellow cornmeal, buttermilk, and honey keep the “pups” classic, while chopped jalapeño, scallions, and smoked sausages add a fun, flavorful twist.

Advertisement - Continue Reading Below

Ingredients

1 Tbsp.
vegetable oil, plus more for frying
4
fully cooked smoked beef or pork sausages, quartered lengthwise and halved crosswise
1 1/4 cups
buttermilk
1
large egg
1 Tbsp.
honey
1 cup
Homemade Pancake Mix
1 cup
yellow cornmeal
1
small jalapeño, seeded and finely chopped
1
scallion, finely chopped

Directions

1. Step 1Heat 2 inches oil in large Dutch oven to 350°F. Pat sausages dry with paper towels.
2. Step 2In medium bowl or measuring cup, whisk together buttermilk, egg, oil, and honey until smooth. Add pancake mix and cornmeal and whisk until smooth. Fold in jalapeño and scallion.
3. Step 3In batches, use tongs to coat sausages in batter, then carefully lower into hot oil. Fry until golden, turning with tongs for even cooking, about 3 minutes. Transfer to paper towel–lined tray to absorb excess oil, then transfer to wire rack.
4. Step 4Return oil to 350°F before frying, repeating with remaining sausages and batter. Insert skewers for serving if desired.