• Preheat the oven to WARM, and set a baking rack fitted on top of a baking sheet (to keep the mini corn dogs warm) while making approximately 3 batches.

For the cornmeal dough:

• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• In another bowl or large measuring cup, whisk together the milk, melted butter, oil, and egg.
• Pour the liquid all at once into the flour mixture, stirring quickly and gently just until combined.

Make the Ebelskivers Corn Dogs:

• Grease the wells of the aebelskiver pan over medium-low heat. (I brush melted butter in each well.)
• Scoop a heaping tablespoon-sized portion of batter into each well (a tablespoon cookie scoop work well here).
• Place a cut piece of hot dog on top and push down, gently.
• Top with another tablespoon scoop of batter.
• It takes a few tries to get the hang of "flipping" over each corn dog. I take two wooden skewers and insert them along side a "muffin", on opposite ends. Start lifting and turning, and use the other skewer to gently flip it over. Cook the dogs for 3 to 5 minutes.
• Using a chopstick or small wooden spatula, flip them over, and cook for another 3 to 5 minutes.
• It helps to wipe each skewer with a paper towel, so you can test to make sure that each muffin is cooked through. I like to give them a quarter turn, after cooking on both sides.
• Place them on the preheated baking sheet, to keep warm, until all of them are made. This recipe yielded about 27 mini dogs.
• Dip them in either mustard or ketchup (I prefer yellow mustard).