Sunday Brunch: Breakfast Corn Dogs

WGN Weekend Morning News

WGN Weekend Morning News anchor Sean Lewis shares his recipe for Breakfast Corn Dogs on this week’s Sunday Brunch.


  • 12-14 breakfast sausage links
  • 1.5 cups all-purpose flour
  • 1/2 cup corn masa flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tbsp. sugar
  • 1 cup milk
  • 2 eggs
  • 1/2 stick melted butter
  • 1 strip bacon, cooked and chopped finely
  • 1/2 cup powdered sugar for presentation
  • 12-14 popsicle sticks


  • Cook breakfast sausages according to package directions.
  • Set cooked sausages on paper towels and cool to near room temperature.
  • Insert popsicle sticks into each cooled sausage link, lengthwise.
  • Make batter: In large bowl, whisk together flours, salt, baking powder, baking soda and sugar.
  • Add eggs, milk, melted butter and stir well, folding in bacon.
  • Heat oil in dutch oven or deep fryer to 350 degrees.
  • Carefully pour batter into a tall glass.
  • Dip sausage, holding onto exposed stick, into batter.
  • Carefully place battered sausage into hot oil, using tongs helps.
  • Cook for 90 seconds, or until batter becomes golden brown before removing.
  • Drain on cooling rack or paper towel.
  • Dust with powdered sugar and serve with maple syrup.

Read more Chicago news headlines here.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Latest News

More News