Prep the hot dogs: Cut hot dogs into 1.5–2-inch pieces. Pat them dry with paper towels. If using, insert a toothpick or short skewer into each piece.

Make the batter: In a bowl, whisk 3/4 cup cornmeal, 1/2 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and a pinch of pepper. In a second bowl, whisk 3/4 cup buttermilk, 1 egg, and 1 teaspoon yellow mustard. Combine wet and dry until smooth. The batter should be thick enough to cling; if thin, add a tablespoon of flour; if too thick, add a splash of buttermilk.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly oil or spray the basket to prevent sticking.

Coat the hot dogs: Roll each hot dog piece in a little flour, shake off excess, then dip and fully coat in the batter. Let excess drip off. A tall glass filled with batter makes dipping easier.

Arrange in the basket: Place coated pieces in a single layer with space between them. Avoid overcrowding. Work in batches if needed.

Air fry until golden: Cook 7–10 minutes, flipping halfway. They’re done when the coating is deep golden and firm to the touch.

Serve hot: Let them cool for a minute, then serve with dipping sauces. For a little gloss and extra crunch, brush lightly with melted butter right after cooking.

For frozen mini corn dogs: Preheat to 375°F (190°C). Place in a single layer and cook 8–10 minutes, shaking or flipping halfway, until hot and crisp. Add 1–2 minutes if you like them extra crunchy.