Preheat the oven to 375℉. Spray one 24-count mini muffin pan with cooking spray. Set aside.

In a mixing bowl, stir together the Jiffy corn muffin mix, egg, and whole milk until combined well. Batter will be slightly lumpy and that's ok. 

1 box (8.5 oz) Jiffy corn muffin mix, 1 large egg, 1/3 cup whole milk.

Cut each hot dog into 1-inch slices. 

5 hot dogs

Fill each mini muffin hole halfway with the batter. Gently press one piece of hot dog into the center of each one.

Bake for 10-12 minutes or until golden brown. 

Allow the corn dog bites to cool in the pan for 5 minute before removing them. Serve with your favorite dips like ketchup, mustard, honey mustard, dill pickle relish, or ranch.