Heat the oven to 400°F (200°C). Grease a mini muffin tin (24-count) with cooking spray or a thin brush of oil. You can use a regular muffin tin too; just adjust bake time.

In a large bowl, whisk cornmeal, flour, baking powder, salt, garlic powder, and smoked paprika until evenly combined.

In a separate bowl, whisk eggs, milk, Greek yogurt, honey, and oil until smooth. No lumps, no drama.

Pour wet into dry and stir gently until just combined. Don't overmix—some small lumps are fine. Fold in corn and cheddar if using.

Spoon batter into the muffin cups, filling each about 2/3 full. Press a hot dog piece into the center of each cup. If your hot dogs are tiny, add two—nobody's mad about that.

For mini muffins, bake 10–12 minutes until the tops are set and lightly golden. For standard muffins, bake 15–18 minutes. A toothpick should come out clean (avoid the hot dog spot).

Let muffins cool in the pan for 3–4 minutes, then gently pop them out with a butter knife. Try not to burn your mouth; these smell like instant regret for the impatient.

Ketchup, mustard, spicy mustard, BBQ sauce, honey mustard, or sriracha mayo if you're feeling fancy.