2 Tbsp. canola or other light oil
1 rib celery, diced fine
½ medium red or green bell pepper, diced fine
½ c. all-purpose flour
½ c. cornmeal
2 Tbsp. granulated sugar
2 tsp. baking powder
½ tsp. ground sage (optional)
½ tsp. salt
2 Tbsp. buttermilk powder (optional)
1/8 tsp. baking soda (only if using buttermilk powder)
½ c. milk, plus 2 Tbsp. if needed
1 large egg, lightly beaten
2 Tbsp. butter, melted
4 to 6 medium hot dogs
¾ c. frozen corn niblets, thawed
3 oz. Cheddar cheese, diced in ¼" cubes
Preheat oven to 400°. Heat a 10" cast iron skillet over medium heat and add the oil. When it shimmers, add the diced celery and pepper and sauté until the vegetables are soft and translucent, about 10 minutes.
While the vegetables are cooking, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, sage (if using), salt, buttermilk powder (if using) and baking soda in a medium bowl. Whisk ½ cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg. Pour mixture into the dry ingredients. Stir briefly, until no ingredients remain dry. Batter will be lumpy. If too thick, add the remaining milk and stir briefly. Set the batter aside.
Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet. Turn heat up to medium-high and brown the hot dogs on all sides. Remove from heat. Brush the oil under the hot dogs on the walls of the skillet to prevent sticking. Evenly space the hot dogs and add the celery, peppers and corn, forming an even layer around the hot dogs. Pour batter over the hot dogs and vegetables, spreading to the sides of the skillet. Sprinkle diced cheese over the batter.
Place skillet in the center of the oven and bake 20 minutes until the cheese is well melted and the top is golden. Allow to rest 10 minutes before serving. Serve warm. —6 servings.