Preheat the oven to 375°F. Spray the mini muffin tins with cooking spray, and set aside.

In a small bowl, whisk the buttermilk, eggs and melted butter until combined.

In a large bowl, whisk the flour, cornmeal, sugar, baking soda and salt together. Make a well in the center of the dry ingredients, then pour the wet ingredients into the well and stir just until combined.

Scoop 1 tablespoon of batter into each mini muffin cup, then press a hot dog piece into the center of each cup.

Bake for 8-10 minutes until done.

Serve with ketchup and mustard for dipping, and enjoy immediately.

You can freeze the mini muffins on a baking sheet for 3-4 hours (or until frozen solid), then transfer to a freezer-safe zip-top bag. Keep the frozen corn dog mini muffins in a freezer-safe zip-top bag and take out as many as you want when you are ready to eat them.

To reheat, place the frozen muffins on a baking sheet and reheat in the oven at 350°F for 10-12 minutes until they are heated through. Or just stick the frozen muffins in your kids lunch, and they will be thawed and fresh at lunchtime