Cooking Instructions
- 1
Melt butter in medium saucepan, then remove from heat and combine with sugar. Beat in eggs when sufficiently cool.
- 2
Add buttermilk, baking soda, flour, and cornmeal. Mix until well combined, but still has lumps.
- 3
Remove kernels from corn ears and microwave for 2 minutes, then add to mix.
- 4
Spoon into muffin tins until slightly above halfway full. Cut hot dogs into 1 inch sections, then insert in center of each muffin.
- 5
Bake at 425°F for 15 minutes. For plain cornbread, pour mix into 8x8 pan and bake at 375°F for 50 minutes
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