Wisk together butter and sugar. Add eggs and stir well. Add buttermilk and continue to wisk together. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each muffin cup. Bake for 8-12 minutes at 375 degrees or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini muffins