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1
Preheat the oven to 400 degrees F and make sure the oven rack is in the center position.
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2
Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil.
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3
Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes).
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4
While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined.
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5
Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well.
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6
(This will use up only half of the batter.)
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7
Lay 2 cocktail sausages down the center of each well.
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8
Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages.
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9
Bake until golden brown, about 18 minutes.
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10
Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan.
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11
Serve hot, with desired condiments for dipping.
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12
Note: These are made in a cast-iron cornstick pan
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13
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
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14
Store in an airtight container for up to 3 months.
