Preheat oven to 375 degrees F.
Combine butter and sugar in a large bowl, and whisk to combine.
Add in the eggs and buttermilk and whisk until well combined.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
Whisk dry ingredients into wet ingredients and stir well.
Spray a mini muffin tin with nonstick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
Cut hot dogs in to 1-inch pieces. Place one piece of hot dog into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving.