Lunch: Corn Dog Muffins

Ingredients

1/4 cup Shortening
1 cup Yellow Cornmeal
1/2 cup All-purpose Flour
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Milk
1 whole Egg
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
6 whole Hot Dogs

Instructions

Preheat oven to 425 degrees.
Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda to the wet ingredients. Stir into the dry ingredients. Add 1/4 cup melted shortening, slightly cooled, stirring constantly.
Grease muffin tins (whatever size you want) and fill them a little more than half full with batter. Cut a hot dog into pieces (small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins.
Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard!