Cheesy Corndog Muffins

First make some cornbread  batter (I decreased the sweetness from my normal recipe as shown below)

Cornbread:

1/4 cup melted butter

1/4 cup honey

1/3 cup sugar

4 eggs

1 teaspoon salt

1 1/2 Tablespoon baking powder

1/2 cup corn meal

2 1/3 cups flour (or masa for those of you who are gluten free)

1 1/3 cups milk

3 oz diced sharp cheddar cheese

3 kosher hot dogs, diced

Line muffin tins with cupcake papers. Fill each one half way with cornbread batter. Evenly sprinkle cheese cubes and diced hot dogs  in each cup. Push down into batter and add 1 more tablespoon of batter over the top.

Bake at 400 for about 15 minutes.  Makes 18 muffins.