2 (8 1/2 oz.) pkg. corn bread/muffin mix
2 tbsp. brown sugar
2 eggs
1 c. milk
1 (11 oz.) can whole kernel corn, drained
5 hot dogs, chopped

Combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full.

Bake at 400°F for 15 to 18 minutes or until golden brown. Serve immediately or refrigerate.