Corn Dog Madeleines

I always enjoy taking the everyday and turning it on it's head, like here with 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.

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 old-fashioned hot dogs, cut into thirds

Preheat oven to 375 degrees and prep a regular-sized Madeleine pan by spraying it with Bake-klene.  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.  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.  Remove from oven, allow to sit for five minutes - serve with ketchup, and enjoy!

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