Photo: Aya Brackett; Styling: Emma Star Jensen

YieldsMakes about 20
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.

How to Make It

Step 1
1

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

Step 2
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.

Step 3
3

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

Step 4
4

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.

Step 5
5

Note: Nutritional analysis is per piece without mustard.

Ingredients

 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)

Directions

Step 1
1

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

Step 2
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.

Step 3
3

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

Step 4
4

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.

Step 5
5

Note: Nutritional analysis is per piece without mustard.

Mini Corn Dogs with Cranberry Mustard