Preheat oven to 375 degrees. Combine butter, and sugar in a bowl and whisk to combine. Add eggs and whisk again. Add buttermilk, whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour,and salt; stir to combine. Whisk dry ingredients into wet ingredients.
Spray a mini muffin tin with non-stick spray. Spoon 1 tblsp of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes, or until cornbread is golden brown. Cool in muffin tin for 5 minutes before serving. Store leftovers in refrigerator. They can be re-heated for 20-30 seconds before serving again