Cut your hot dogs in half if you are making 8 smaller corn dogs or leave whole for 4 large corn dogs.
Heat a large skillet over high heat. Add the hot dogs to the skillet and cook until they begin to sweat and brown. Do not overcook though, you don't want the hot dog to split. Then, dry each dog with a paper towel removing all the grease.
Roll each dog to fully coat in the cornstarch. Skewer each dog and set aside.
In a bowl, combine cornmeal, flour, salt, sugar and baking powder. Then, stir in the egg and buttermilk. Batter should be slightly thick. Transfer to a tall glass for easy dipping.
Preheat oil in a skillet over medium heat to 350 degrees.
Dip each cornstarch coated hot dog in the batter until well coated, one at a time, as you add to the hot oil.
Then, add the batter dipped dogs to the oil about 1-2 at a time and cook for about 2 minutes and then gently flip over using tongs or a fork. Cook for about another 3-4 minutes until nice and golden brown. Remove corn dog from the oil and transfer to a cooling rack. Repeat with remaining dogs.