These mini corn dog muffins are perfect as party appetizers, game day munchies, and late night snacks!
Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.
In a mixing bowl, whisk together the butter and sugar. Add eggs and stir well. Add evaporated milk and whisk until combined.
In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.
Whisk half the flour mixture into the egg mixture until combined. Add in the remaining flour mixture and whisk until completely combined.
Spoon 1 Tablespoon of batter into each mini muffin cup. Place a 1-inch hot dog piece into the middle of each muffin cup.
Bake for 10-12 minutes or until muffins are golden brown. Remove from oven and place muffin pan on a wire rack. Allow muffins to cool 5 minutes in pan before serving.
Recipe adapted from Iowa Girl Eats