Corn Dog Bites

Preheat oven to 375 degrees F. Coat a 24-cup mini muffin tin with nonstick spray; set aside. Quarter hot dogs to make 1-inch pieces. Set aside. In a large bowl, whisk together buttermilk, butter, sugar, and eggs. In a separate bowl, combine flour, cornmeal, baking soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist. Fold in honey and cheddar until combined. With a small ice cream scoop or a tablespoon, spoon about 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place in oven and bake 10minutes, or until the muffins are golden brown and cooked through. Remove from oven and cool on a wire rack. Serve with ketchup and mustard.