Preheat oven to 400°F. Lightly grease mini muffin tins.
In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
Spoon a good tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
Bake 10 to 12 minutes, or until golden brown. Let cool for about 10 to 15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board and urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
Serve warm with desired dipping sauces (I recommend ketchup and mustard!)
*Alternately, you can use your favorite cornbread mix, follow the instructions on the box, add in 1 cup of cheddar cheese and mix in chopped hot dogs too. If your favorite cornbread mix doesn't have a sweet element to it, add in 2 tablespoons brown sugar.