By LeeAnne Wright
Photography by Edward Pond
From the print edition, September 2012
In a bowl, mix together 1 1/2 cups cornmeal, 1/4 cup each flour and corn starch, 2 1/2 teaspoons baking powder, 1 tablespoon sugar and 1/2 teaspoon salt. In another bowl, whisk together 1 egg, 3/4 cup milk and 2 tablespoons melted butter. Whisk dry ingredients into wet; stir in 3/4 cup canned corn. Let batter rest for 5 minutes. If batter is too thick, stir in 1/4 cup milk. Preheat a Belgian waffle maker. Cut 6 hot dogs in half lengthwise and cut again to fit into waffle section. Place a few hot dog slices into each section and pour about 1/4 cup of batter overtop. Cover and let cook for 4–6 minutes or until golden brown. Drizzle with yellow mustard.