Description
Kid (and adult) friendly corn dog bites that you can feel good about packing in your lunch!
Ingredients
Scale
- 4 organic, nitrate-free, pre-cooked chicken sausages (I used Aidell’s apple chicken)
- 16 lollipop sticks or small popsicle sticks
- 1 and 1/3 cup whole wheat flour (plus extra for coating sausage)
- 2/3 cup organic cornmeal
- 2 tsp. baking powder
- 2 tbs. hemp hearts
- salt and pepper
- 1 egg + 2 egg whites
- 3 tsp. honey
- 2 tsp. extra-virgin olive oil
- 1 and 1/2 cups unsweetened, plain almond milk
Instructions
- Preheat oven to 350˚F.
- Cut each chicken sausage into four equal pieces.
- Skewer each piece of sausage onto a lollipop stick, meat side facing down (not through the casing). For the end pieces, make sure you skewer through the round end, so that the flat side is facing up.
- Begin batter by mixing flour, cornmeal, hemp hearts, and baking powder in a medium bowl. Add salt and pepper to your liking.
- In a separate small bowl, whisk egg/egg whites, honey, oil, and almond milk.
- Add wet ingredients to dry, and stir just until combined.
- Coat each piece of sausage with a light layer of flour, and then dip into the batter. Use a spoon to help you, so that the sausage doesn’t fall off the stick. Take off extra batter, but make sure that each piece is fully coated.
- Assemble flat side down with sticks pointing up onto a baking sheet greased with coconut oil spray (or lined with parchment paper). Bake for about 10-15 minutes, or until golden brown. Serve with organic, all-natural ketchup and dijon mustard for dipping.
Notes
- After about 5 minutes of baking, a lot of batter will have settled at the bottom of each corn dog, making it sort of a bell-shape. If you’re not a fan of this look, carefully lift each corn dog – the top half should stay covered, and the bottom will lift out of the cooked batter – and re-coat the bottoms and any empty spaces with batter. Remove the cooked bits of batter from the pan, and replace each corn dog. Continue to bake for about 5-10 minutes.