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1
Line large baking sheet with parchment paper.
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2
Set aside.
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3
Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade.
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4
Pulse until mixture resembles coarse crumbs.
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5
Add cornmeal, flour, sugar, baking powder and baking soda.
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6
Pulse until well mixed.
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7
With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
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8
Divide dough in half; shape each half into ball.
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9
Flatten slightly.
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10
Wrap each in plastic food wrap.
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11
Refrigerate at least 30 minutes.
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12
Heat oven to 400F.
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13
Insert chopstick or skewer about 3 inches into each hot dog.
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14
Blot hot dogs dry with paper towels.
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15
Set aside.
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16
Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle.
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17
Cut dough crosswise into 3 (5x4-inch) pieces.
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18
Place 1 slice cheese along 5-inch edge.
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19
(Dough will show on opposite edge.)
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20
Place hot dog along edge over cheese.
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21
Roll up hot dog and cheese, pressing on seam to seal.
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22
Repeat with second dough ball and remaining cheese and hot dogs.
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23
Place corn dogs, seam-side down, onto prepared pan.
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24
Brush corn dogs with melted butter.
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25
Bake 12-14 minutes or until light golden brown.
