– 1 cup cornmeal – 1 cup all-purpose flour – 1/4 cup sugar – 1 tablespoon baking powder – 1/2 teaspoon salt – 1 egg – 1 cup milk – 1/4 cup melted butter – 8 mini hot dogs
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners. Set aside to prepare the muffin batter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This forms the dry ingredients for your muffins.
In a separate bowl, beat the egg, then add the milk and melted butter. Mix well to combine all the wet ingredients smoothly.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cut the mini hot dogs in half. Take each piece and push it into the center of each muffin cup. Make sure they're completely covered by batter.
Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Insert the hot dog pieces into the middle of each muffin.
Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean. Let cool before serving.