8 all-beef hot dogs (my favorite brands are Nathan’s and Hebrew National)
1 cup cornmeal
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup canola oil
⅔ cup buttermilk
1. Preheat oven to 450 degrees F. Whisk flours, cornmeal, baking powder, salt, and baking soda together in a large bowl. Add the oil and buttermilk together and stir with a large fork just until combined.
2. Sprinkle your work surface lightly with flour and pat the dough into a square, approximately 3/8” thick. Cut the dough into quarters, then cut each quarter into two triangles, like so:
3. Wrap each hot dog in one triangle by placing the hot dog at the wide base of the triangle and rolling it up like a crescent roll.
4. Place the hot dogs on a rimmed baking sheet and bake for 15 minutes, or until hot dogs are browned and cornbread is golden brown. Serve hot with ketchup and mustard.