First I made the buttermilk. I used 1 cup milk & added 1 tsp. cream of tartar.
Then you combine the butter, sugar, and eggs.
Now mix dry ingredients together.
Next mix dry ingredients, wet ingredients, and buttermilk together.
Set batter aside and cut hot dogs into 1" pieces.
Fill batter into a greased mini cupcake pan.
Put a hot dog into each of the muffins.
Bake for about 10 min. Or until cornbread is golden on top.
While the muffins are cooking make the fry sauce.
Fry Sauce recipe:
1 cup Ketchup
1/2 cup Mayo or Miracle Whip(which ever you prefer)
1 TBS. Mustard (more or less to taste)
Add Ketchup, Mayo, and Mustard
Stir together. The sauce should be a pinkish orange color.
When corn dogs are done, remove from oven and let cool.
Now you have Mini Corn Dog Muffins.
When you fill the cupcake pan it helps to use a cookie scoop
When you grease your pans I would suggest using Wilton's Bake Easy non- stick spray. It works so much better on cakes and breads than the regular brand.