Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal (stone-ground preferred)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 8 hot dogs (approximately 5-6 inches long), cut into thirds (about 24 pieces total)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease or line a mini muffin tin.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together egg, milk, and oil.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix – a few lumps are fine.
  5. Fill each mini muffin cup about 2/3 full with batter.
  6. Press a piece of hot dog into the center of each muffin cup.
  7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the cornbread comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool slightly. Serve warm.