1/2 cup butter – melted
1/2 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon baking powder
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
3 hot dogs – sliced into 1/2 inch pieces to make 24 bites
Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin very well with non-stick spray then using a 1-1/2 inch cookie scoop, scoop batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. You can top with grated cheddar cheese, if you like.
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Drizzle with honey. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving. HappyvEating!!!