I started with some mini hotdogs from WholeFoods. I couldn't pass up this self-promotion: "uncured beef hotdogs (no added nitrates or nitrites) made with sustainable family-farmed beef, a dash of gentle seasonings, and lots of honest yumminess."
Blend all the wet ingredients together in a large mixing bowl. Add the honey, eggs, milk and mix till just moistened. Add the corn kernels. Fill the canoe baking hollows halfway with cornbread batter and lay the mini hotdogs inside. Cover with batter and bake at 350 degrees till the cornbread is firm and begining to brown.