Preheat oven to 425F degrees.
Mix the cornmeal, flour, baking powder, baking soda and salt in a bowl.
In a separate bowl, whisk together the honey, buttermilk, eggs and oil.
Pour the dry cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.*
Grease muffin cups with cooking spray, softened butter or oil on a paper towel and then pour one tablespoon batter into greased mini muffin cups. I use two 24-cup mini muffins pans!
Lay hot dog slices cut-side down in the center of each batter-filled muffin cup.
Top with an additional tablespoon of batter.
Bake until starting to turn golden, about 14 minutes.
Add popsicle sticks after baked and serve.
* Boxed cornbread mix also works great in this recipe. Follow the directions of the boxed mix, prepare enough batter to yield at least 40 mini muffins and skip to step 5 to continue making the bites.