Corn Dog Muffins

Preheat the oven to 375° F. Line a mini muffin tray with baking spray.

Mix the dry ingredients: In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.

Mix the wet ingredients: In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.

Mix the wet and dry ingredients: Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.

Cut the hot dogs: Cut each hot dog into 1-inch pieces. You'll want 20 pieces total.

Fill the muffin tray and add the hot dogs: Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray. Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.

Bake: Bake for 8 to 10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.

Serve: Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat. Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold.