Found this wonderful and easy corn dog muffin recipe on Pinterest just in time for Super Bowl 2014! Make them early, keep in fridge, and microwave later. Perfect for a crowd. Serve with catsup and mustard cups.
1Preheat oven to 375 F degrees. Spray two 24 muffin tins with vegetable spray. Set aside.
2Melt butter, add the sugar and whisk to combine. Add eggs and whisk to incorporate. Add the buttermilk and whisk again.
3Measure baking soda, cornmeal, flour, and salt in another bowl and mix together. Add the dry ingredients to the liquid mixture in a couple of batches. Spoon 1 tablespoon of batter into the sprayed muffin tins.
4Cut the 6 hot dogs into eight pieces each for a total of 48 1" bites. Place the bites into the middle of each muffin.
5Bake for approximately 12-20 (oven temps vary) minutes or until golden brown. Cool a few minutes before serving with sides of mustard and catsup close by. May store in fridge and reheat in microwave for 20-30 seconds.