School Lunchbox
Mini Baked Corn Dog Sausages, a No-Fuss Savory School Lunch
Prep
15 min
Cook
18 min
Servings
4
Level
Easy
This baked version of mini corn dogs has a crispy outer layer made from a savory-sweet corn batter, wrapping around a tender sausage inside. Baked instead of fried, it's lighter and still safe to pack as your kids' favorite lunch without worrying about excess oil.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 small chicken sausages
- 120 grams all-purpose flour
- 60 grams cornmeal or fine cornstarch
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 120 ml liquid milk
- 2 tbsp vegetable oil
- 30 grams shredded cheddar cheese (optional)
- 8 short wooden sticks/skewers
- 1 tsp sesame seeds (optional, for topping)
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Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
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Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
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Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (180°C) for 10 minutes. Prepare a mini muffin pan or a flat baking sheet lightly greased with oil.
- 2 Boil the sausages briefly for 2 minutes so they're warmed through and fully cooked, then drain and skewer each sausage with a wooden stick.
- 3 In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt. Stir until well combined.
- 4 In a separate bowl, whisk the egg, milk, and vegetable oil until well blended.
- 5 Pour the wet mixture into the dry mixture and stir gently until you get a thick but still pourable batter. Don't overmix — just stir until there are no large flour lumps.
- 6 If using shredded cheese, fold it into the batter and mix well for extra savory flavor.
- 7 Dip the skewered sausages into the batter until evenly coated, or pour the batter into the mini muffin molds and place a sausage in the center of each.
- 8 Sprinkle a little sesame seed on top if you like, then bake for 15-18 minutes or until the outside is golden brown and cooked through when tested with a toothpick.
- 9 Remove from the oven and let cool slightly before removing from the pan so they don't fall apart.
- 10 Once at room temperature, pack them into a lunch box. The mini corn dogs are ready to take to school.
💡 Tips
• Use a mini muffin pan so the corn dogs hold a neater shape and come out of the pan easily once baked.
• You can prep ahead the night before: make the batter and store it in the fridge, then just bake in the morning so it's warmer when packed.
• Swap the chicken sausage for beef or fish sausage depending on your child's taste — it's just as delicious with the same recipe.
• For an extra-crispy exterior, broil for the last 3 minutes, but watch closely so it doesn't burn.
📊 Nutrition Facts / serving
195
Calories (kcal)
7 g
Protein
9 g
Fat
20 g
Carbs
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