(makes 48 mini muffins)
1/2 cup melted butter
1/2 cup of sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp salt
8-10 all-beef hot dogs cut into 1" bites
- Preheat your oven to 375 degrees. Combine butter and sugar in a bowl, whisk to combine them. Add eggs and whisk to incorporate. Add buttermilk and whisk.
- Combine baking soda, cornmeal, flour and salt in another bowl. Whisk into your wet ingredients in two separate batches.
- Spray a mini muffin pan with non-stick spray. Spoon 1 Tablespoon of batter into your muffin cup. Put one hot dog bite into the middle of the cup.
- Bake for 8-12 minutes or until your cornbread is nice and golden brown. Cool for 5 minutes in the pan and then on a cooling rack. You can store the leftovers in the fridge.
Aren't they cute? I had to snap this before they were gone. I'm telling ya.. These went fast here ;)
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