Sausage and Corn Muffins

 The battle to keep the school lunchbox exciting has lost its appeal. My goals are to try and make something that will get eaten, will freeze and be easy to cook in bulk. Mini pizzas are a winner, as are little frankfurts wrapped in dough, this one looks promising too. Let’s hope so anyway, I’ve made like 50!

Based on the American corn dog, a sausage dipped in a cornmeal batter and then deep fried, this one has that carnival food appeal. I’ve cut down the sugar, I could never get used to the sweet corn dog batter, but the sour cream and butter makes it indulgent and  delicious.


  • Cooking spray
  • 1 1/4 cup self-raising flour
  • 3/4 cup finely ground cornmeal/polenta
  • 2 tbsp caster sugar
  • 1 teaspoon fine sea salt
  • 3/4 cup sour cream
  • 2/3 cup whole milk
  • 2 large eggs slightly beaten
  • 8 tablespoons unsalted butter melted
  • ½ cup frozen spinach defrosted and drained
  • 6 sausages cooked and cut into 6 equal pieces


  1. Whisk the dry ingredients in a large bowl.
  2. In a small bowl, stir together wet ingredients (excluding only the butter).
  3. Make a well in the centre of the dry ingredients, add the wet ingredients, including the spinach and stir to combine. Add melted butter and stir once more.
  4. Add a heaping tablespoon of batter to each cavity of the greased mini muffin tin, and place the cut up hot dog pieces in the centre.
  5. Bake at 200° for 12 minutes.



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