Mini Corn Dog Muffins

 My extended family was recently in town, and I had them over to celebrate...well, each other.  Since they won't be here for the 4th....I decided to throw a little patriotic bash.  For some reason I did a lot of 'minis'....maybe b/c two mini family members were in attendance.  I made these little sliders, and these corn dog muffins I've seen around the net over the last year.  I don't know why this is 'American'....do the little star condiment cups I filled make it patriotic?  Is cornbread and hot dogs an American meal, or are they whipping these up in France for dinner tonight?  The folk tale goes....corn dogs were created at the Texas State Fair....clearly, Texas=Patriotic=nobody protested this on the dinner table, so it works.  I love these.  Clearly, I have a discerning and elegant standard for meals...not....but I do know good food, and these are good.  I probably won't pull them out if the Queen ever comes for a visit, but...Brad Pitt, or Oprah....you better believe these make the menu. 
I found this recipe via allrecipes.  I adapted it a bit, and....this is how I'll make it from now until eternity come. 
Mini Corn Dog Muffins
Ingredients:  2 (8.5 oz) pkgs cornbread mix, 2 T brown sugar (packed), 2 eggs, 1 1/2 c. milk, 1 c. grated cheddar cheese, 3 cans of Vienna sausages, cut the mini hot dogs in 3rds (you can also use real hot dogs, but....I loved it 'this way.')
Instructions:  Mix the cornbread mix and brown sugar.  Add the eggs and milk, fold in the cheese.  Spray the muffin tins with cooking spray.  Fill 2/3 full, add 1/3 of Vienna sausages to the middle of the muffin. 

 Bake at 400 for 12 minutes, or until golden brown.  I uses a fork to gently ply these out, just make sure you grease them well and they should pop out without too much residue.  These make 48+++mini muffins.