Preheat oven to 375(F) degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
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 cup.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 116 (79%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 38.6mg||12 %|
|Sodium 173.9mg||6 %|
|Potassium 43mg||1 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.8g|
|Protein 2.2g||3 %|
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Calories per serving: 147
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