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Corn Dog

Course Snack
Cuisine American
Keyword corn dog
Servings 8 corn dogs
Author Matt Collier, Seeds Library Cafe


  • 1 cup white or yellow Ute Tribe cornmeal
  • 1 cup freshly milled flour
  • 1/2 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 each egg
  • 1 cup milk or non-dairy alternative
  • 2 quarts safflower oil
  • 2 packs Sky Pilot green chili brats


  • -Place oil in very large pot as once you begin frying the oil will rise and has the potential to overflow so using a 1.5 gallon to 3 gallon pot or castiron is preferred.  Bring up slowly to a temperature around 325 to 350 degrees.  
  • In a large mixing bowl mix together the cornmeal, flour, salt, sugar and baking powder.  Once combined mix in the egg and milk making sure till just combined and let sit in fridge for 10 minutes.
  • Place skewers into the sausages and make sure the sausages are dry and have no congieled fat on them as it will make the batter slide off. 
  • Roll the sausages in the batter making sure to coal well and hold the sausages up to let any excess drip off then gently drop them into the hot oil.  Fry for about 2 to 3 minutes then remove to a towel lined plate.