Preheat oven to 375 degrees F. Grease two muffin trays with cooking spray; set aside. In a small sauce pan, melt butter.

Cut 2 hot dogs into small pieces. (I cut them in half, long length wise. Then cut those halves into halves again. Then cut those halves into small pieces.) Set aside. Cut the remaining hot dogs into 1 inch bites. You will have some extra pieces.

In a large bowl combine melted butter and sugar. Whisk in eggs and buttermilk, mix well. Stir in small pieces of the hot dogs.

In a separate medium bowl, add flour, cornmeal, baking soda and salt, and mix well. Whisk the dry ingredients into the wet ingredients until just combined.

Spoon about 1/4 cup of batter into each muffin tin, making them 3/4 full. Place one hot dog bite into the middle of each cup.

Bake 13-15 minutes, or until the cornbread is golden around the edges. Cool in muffin trays for 3 minutes, then transfer to a cooling rack or serve and enjoy.