# What You Need:
→ Corn Muffin Batter
01 - 1 cup (130 g) yellow cornmeal
02 - 1 cup (130 g) all-purpose flour
03 - 1/4 cup (50 g) granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt
06 - 1 cup (240 ml) milk
07 - 2 large eggs
08 - 1/4 cup (60 ml) unsalted butter, melted
→ Filling
09 - 4 regular hot dogs, cut into 6-7 bite-sized pieces each
→ Optional Toppings
10 - 1/2 cup (60 g) shredded cheddar cheese
11 - 1 tbsp chopped fresh chives
# Directions:
01 - Preheat oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
03 - In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
04 - Pour wet ingredients into dry, stirring until just combined (do not overmix).
05 - Spoon about 1 tablespoon of batter into each muffin cup, filling about 2/3 full.
06 - Gently press one piece of hot dog into the center of each cup. Sprinkle with cheese and chives if using.
07 - Bake 12-15 minutes, or until muffins are golden and a toothpick inserted beside the hot dog comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm with ketchup and mustard for dipping.
