Corn Dog Mini-Muffins

My kids love corn dogs.  I wanted to find a recipe that was made at home and less processed than the store bought stuff.  These were very easy and also tasted great.  This is a recipe that your toddler can help prepare.  (Thanks Nicole for the recipe)

Ingredients:

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (you can make your own by adding 1 T of lemon juice to 1 cup of milk)
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
4-6 hot dogs (depending on how many hot dogs you prefer)

Directions:

Preheat the oven to 375.  Spray non stick spray on your muffin pans.  I used a mini muffin pan that makes 12 mini-muffins and then a pan that made 6 regular size muffins.

Add the lemon juice to one cup of milk so it can start to sour into buttermilk.  Melt the butter in a large bowl.  Stir in the sugar, eggs and beat together.  Add the baking soda into the milk and then add to the egg mixture.  Add the flour, cornmeal, and the salt leaving a few lumps.  Let it sit for a few minutes.  (this mixture was a little runny for me, but they turned out great)  Cut the hot dogs into fourths. (I made them into smaller bites since I have a toddler and loves to put too much food in this mouth)  Fill the muffin cups 2/3rds of the way full with the cornbread mix and drop hot dogs in it.  Cover the hot dogs with a little bit of cornbread mix, this will create a surprise when they go to eat them.  Bake for 12-18 minutes or until golden brown.