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1
Preheat the oven to gas 7 / 220C / 425F and grease or line some regular muffin trays.
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2
You can make mini muffins too by using gas 6 / 200 C / 400F
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3
Combine the corn meal, flour and salt in a mixing bowl.
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4
In a separate bowl, combine the milk and vinegar and let stand for 5 minutes before adding the flax mixture
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5
Add the baking powder and baking soda to the wet ingredients, then stir that mixture into the dry ingredients.
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6
Let the melted butter cool slightly then add it in stirring constantly.
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7
Fill the muffin tins a little more than half full with batter
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8
Cut a hot dog into pieces (small rounds if using mini muffin tins, 1 inch slices if using larger muffin tins).
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9
Push a piece of hotdog into the centre of each muffin batter
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10
Bake until the cornbread is done, 12 - 15 minutes for regular sized, around 10 - 12 minutes for mini sized.
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11
Let cool in the tin for 10 minutes then remove from the and serve with ketchup and mustard or sour cream, whatever you prefer!
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12
You can add chopped bacon, onion, jalepenos or grated cheese if you like, or chop the hotdogs into smaller pieces and mix through the batter
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13
Or go the other way and add a couple spoons of brown sugar or maple syrup for a sweet corndog
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14
If you bake the mini ones they're great as 'jaundiced eyeballs' for halloween as the hotdog piece will rise to the top of the batter
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15
Also good instead of hotdogs are some baked beans, mini meatballs and mac & cheese!
