Instructions: In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder & salt. Make a well in the center of the dry ingredients and set aside.

In another bowl, combine eggs, milk and cooking oil. Add egg mixture all at once to dry ingredients, then stir until moistened.

Spoon 2 Tbsp. batter into the bottom of each section of the prepared cupcake pan. Divide hotdog slices and chili between the 12 sections, then fill to 2/3 full with remaining batter. Bake at 425 degrees F, for 20 - 25 minutes. Serve hot or cold, as desired. Refrigerate any leftovers.

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