Mini Cornbread Corn Dog Muffins

1 Preheat oven to 375°F and grease a 24-cup mini muffin pan.
2 Whisk together the flour, cornmeal, sugar, baking powder, and salt.
3 In another bowl whisk together the eggs, milk, butter, and sour cream.
4 Stir the wet ingredients into the dry ingredients until just combined.
5 Fill each muffin cup about two-thirds full.
6 Press one hot dog piece into each muffin.
7 Bake for 12–15 minutes until lightly golden and cooked through.
8 Cool for 5 minutes before removing from the pan.
Notes
10 Cut the hot dogs into pieces about the size of the tip of your thumb for the best corn dog-to-cornbread ratio.
11 Do not overmix the batter.
12 Serve with ketchup or yellow mustard.