Corn bread with a couple surprise hot dogs inside.  A great way to use up hotdogs when you don't have enough buns.

Regular corn bread recipe, mine is from Better Homes and Garden cookbook from the 90's.
1/2 C corn meal, 1/2 C flour, 1-1/2 tsp baking soda, 1/4 tsp salt combined in one bowl.  In another bowl beat 1/2 C milk, 1 egg, 2 Tbsp sugar, 2 Tbsp oil.  Add dry to wet, stir just until moistened and pour into a greased 9x5x3 loaf pan.  Double the recipe for a taller cake.  Then I just slip the hot dogs into the batter.  Bake 425 degrees for 25 minutes, remove from pan, and cool on a rack.  Fox was using my only cooling rack to age a steak so I built one ghetto style out of chopsticks. Slice and serve with ketchup and mustard.  I also like honey and mustard with a little cayenne.  Good for breakfast, lunch, snack, or dinner side.  Enjoy!