Debi Lilly, A Perfect Event, Spring 2013

corn dog madeleines I always enjoy taking the everyday recipe and turning it on it’s head, like the simple corn dog turned into a fancy and cheeky version of the traditional French Madeleine. This recipe makes 16 bite-size versions of this kid and adult favorite. I prefer to use one cob of fresh corn for the kernels, yet you can use 1/2 cup canned or frozen corn should you desire – fresh corn will give you more flavor. ingredients 1 tbsp. butter, melted 1/3 c. buttermilk 1 egg 1/2 c. fresh corn kernels 1 tsp. sugar 2 tbsp. flour 1/3 c. cornmeal 1/2 tsp. baking soda salt and pepper to taste 6 all natural hot dogs, cut into thirds directions 1. Preheat oven to 375 degrees and prep a regular-sized Madeleine pan by spraying it with cooking spray.

2. Melt butter in a microwave-safe bowl, then add buttermilk and egg, mixing with a fork to combine. Add corn, sugar, flour, cornmeal, baking soda, salt and pepper – stirring again with fork to combine.

3. Divide between 16 wells and place into the oven for 4 minutes, remove from oven and place hot dog section on top of each Madeleine – the middles should be slightly undercooked so the hot dog settles into it and bakes with the Madeleine. Place back into the oven and bake for 5 more minutes.

4. Remove from oven, allow to sit for five minutes – serve with ketchup, and enjoy!

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