Mini Corn Dogs

Makes 48 mini muffins

Ingredients:

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1.2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp salt
8-10 hotdogs

Directions:

Preheat oven to 375 degrees. Combine 1/2 cup of melted butter and 1/2 cup of sugar in a bowl, and whisk to combine. Add 2 eggs and whisk to incorporate. Add 1 cup of buttermilk and whisk to incorporate.

In a separate bowl, combine 1/2 tsp of baking soda, 1 cup of cornmeal, 1 cup of all purpose flour, and 1/2 tsp of salt, and stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup (use 8-10 hot dogs, and cut them into smaller pieces).

Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.