mini baked corndogs

I adapted this recipe from Six Sisters Stuff, as in I halved this recipe for one muffin pan.

I love corndogs, but between the hotdog and the deep frying I think we can agree that they aren't exactly healthy.  I love this recipe because it has no frying, homemade cornbread is always tasty, and you can portion control as much or little as you want.

This recipe is for one mini muffin pan (24 mini muffins)

6 hotdogs, cut each hotdog into 4 equal pieces

1/4 cup butter, melted (can do 1/8 cup butter and 1/8 cup applesauce)
1/4 cup sugar
1/2 cup buttermilk
1 egg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup yellow cornmeal
1/2 cup flour

Stir together melted butter and sugar.  Whisk in egg.  Stir in buttermilk.
In a separate bowl mix dry ingredients.  Slowly incorporate dry ingredients into the wet ingredients and mix together (will be lumpy).

Grease muffin tin and add 1 Tbsp of cornbread batter to each cup.  Place 1 hotdog piece in the center of each cup.  Bake at 375 degrees for 10 minutes, until golden brown.  Serve with ketchup and mustart, honey, etc.