Instructions

1. Preheat your oven to 400º F and prepare a mini muffin pan with cooking spray, set aside.
2. In a mixing bowl whisk together the flour, corn meal, baking powder and salt.
3. In a small bowl whisk together the buttermilk, honey, butter and egg.
4. Stir the wet mixture into the dry until it just comes together, then fold in the cheese and jalapeño.
5. Place a 1 Tbs scoop of the batter into each well of the mini muffin tin.
6. Push one slice of hotdog into the center of each muffin well and bake for 15-17 minutes.
7. Let cool in the pan for 5 minutes, then carefully remove and serve.
8. Store remaining, cooled corn dog bites in an air tight container for up to 3 days.