Photo: Aya Brackett; Styling: Emma Star Jensen

Mini Corn Dogs with Cranberry Mustard

The Chardonnay in a brut blend pairs well with the corn and the mustard, while the Pinot Noir builds bridges to the hot dog and the cranberry in the dip.

TIP: Make the Cranberry Mustard before you start the dogs.

Sunset DECEMBER 2013

  • Yield: Makes about 20
  • Total:30 Minutes


  • 1 cup flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons kosher salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 3 tablespoons butter, melted
  • 1 large egg
  • Vegetable oil
  • 12 ounces thin hot dogs, each cut into 1 1/2-in. lengths
  • Cornstarch
  • Cocktail picks or toothpicks
  • Cranberry Mustard (recipe follows)


1. Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.

2. Pour 1 1/2 in. oil into a frying pan and heat to about 350° on a deep-fry thermometer. Dust hot dog pieces all over with cornstarch. Using a fork, dip each piece into batter to coat and drop into oil. Fry in batches, turning as needed, until golden brown all over, 3 to 5 minutes per batch. With a slotted spoon, transfer to a paper towel-lined pan and keep warm in a 200° oven until all are done.

3. Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.

Cranberry Mustard Boil 1 cup unsweetened cranberry juice in a small saucepan until reduced to 1/4 cup. Mix with 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.

Note: Nutritional analysis is per piece without mustard.

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 56%
  • Protein: 3.7g
  • Fat: 8.5g
  • Saturated fat: 3.4g
  • Carbohydrate: 11g
  • Fiber: 0.5g
  • Sodium: 378mg
  • Cholesterol: 24mg

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Mini Corn Dogs with Cranberry Mustard recipe