Little piggy corn dog minis with A Roll in the Mud Sauce

August 11, 2014 by Kari Karch

Check out my buddy Reid’s story and how he has allergies to eggs and nuts. We found a great solution so take notice mom’s! This is a fantastic recipe to make with your kids anytime!


preparation time
10 mins

cook time




1 cup Yellow corn meal

1 cup gluten-free flour

2 teaspoons salt

1 teaspoons aluminum free baking powder

0.5 teaspoons baking soda

0.5 can of creamed corn

0.25 cup frozen corn (thawed)

0.33 cup grated onion

1.5 cup buttermilk

4 tablespoons cornstarch, for dredging

1 package cocktail wieners (nitrate-free)

0.5 cup greek yogurt

0.25 cup yellow mustard

1 tablespoons agave syrup



Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, combine the corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each cocktail wiener in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on a skewer, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. To make the sauce, combine the ingredients in a small bowl. Serve along side the corn dogs. Enjoy!!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.