2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 1/2 cups buttermilk
2 eggs
1/4 cup canola oil
6 hot dogs, cut into 1/2" slices
Preheat oven to 425 degrees. In medium bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar. Add buttermilk, eggs, and oil and mix until thoroughly combined. Pour tablespoons of batter into greased mini muffin cups. Set sliced hot dogs in center of each cup. Top with additional batter to cover. Bake for 12-15 minutes until golden brown. Serve warm. Makes 40-48
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