Step 1

Preheat the oven to 375 degrees F.

Step 2

Lightly coat a 24-cup mini muffin tin with nonstick cooking spray.

Step 3

In a large bowl, add the flour, the cornmeal, the baking soda, and the salt and whisk to combine.

Step 4

In a large glass measuring cup or a separate bowl, add the buttermilk, the melted butter, the sugar, and the eggs and whisk to combine.

Step 5

Pour the buttermilk mixture into the dry ingredients mixture and using a rubber spatula, stir until just moistened into a batter.

Step 6

Scoop 1 tablespoon of the batter into each prepared cup of the mini muffin tin.

Step 7

Place 1 of the hot dog pieces in the center of the batter in each mini muffin cup.

Step 8

Bake until the muffins are golden-brown, about 8-10 minutes.

Step 9

Transfer the muffin tins to a wire rack to cool.

Step 10

Serve warm.