Mix the cornbread and baking powder with a whisk. Add in the egg, water, and butter and whisk well. Set aside.
Cut four hotdogs in half, then in half again. Try to make the cuts straight so the hotdogs stand up straight in the cups.
Generously spray your egg mold with oil. Stand one piece of hotdog in each cup, making sure it is upright as possible. Using a scoop, pour one scoop of cornbread batter into each cup.
Put one cup of water and a trivet in the bottom of the liner. Place one full egg mold onto the trivet. Use four regular jar rings place over the egg cup to provide a spacer, then put in the second full egg mold, placing it so the cups are not right above the ones below it.
Lock on the lid and set the toggle to sealing. Manual/pressure cook for ten minutes. Do a 10 minute natural pressure release, then release the remaining pressure. Remove the molds and allow the corndogs to cool. They will look wet but will dry out as they sit. Use a spoon to remove the bites and serve with your favorite condiments.