Mini Hot Dog Bites (Print Version)

# Ingredients:

→ Cornbread Mixture

01 - 1/8 teaspoon of salt
02 - 1/4 cup melted butter
03 - 1 teaspoon of baking powder
04 - 1/4 teaspoon of baking soda
05 - 2 tablespoons of sugar
06 - 1 egg
07 - 1/2 cup buttermilk
08 - 1/2 cup cornmeal, finely ground
09 - 1/2 cup all-purpose flour

→ Topping

10 - 5 to 6 hot dogs, sliced into 1-inch pieces

→ Condiments

11 - Ketchup
12 - Relish
13 - Mustard

# Instructions:

01 - Set your oven to 375°F and coat a mini muffin pan using baking spray.
02 - Toss the cornmeal, flour, sugar, baking powder, baking soda, and salt into a bowl. Give it a good mixing.
03 - In a different bowl, mix buttermilk, egg, and melted butter until it looks creamy and smooth.
04 - Pour the wet mix into the dry stuff and stir until there are no bumps in the batter.
05 - Slice the hot dogs into pieces roughly 1-inch long so you have 20 bits.
06 - Scoop batter into the mini muffin wells, then stick a hot dog chunk into the center of each.
07 - Pop the muffin tray into the oven for 8-10 minutes. They're ready when they turn golden, and a toothpick comes out clean!
08 - Grab a small spatula to gently lift them out of the tin. Serve while warm with ketchup, mustard, or relish.

# Notes:

01 - Leftovers stay fresh up to four days if you keep them in an airtight box in the fridge.
02 - This makes 20 mini muffins that balance cornbread and hot dog flavors perfectly.
03 - Enjoy them right out of the fridge or warmed up to your liking!

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