In a mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt.
In another bowl, whisk together buttermilk and eggs.
Add the buttermilk and egg mixture into the dry ingredients. Mix to combine. (Make sure there are no streaks of flour in the mixture.)
Transfer the batter to a tall glass. (Leave enough room to dip the hot dog without overflowing the glass.)
Pour the breadcrumbs in a bowl and set aside.
Cut the hot dogs (and the skewers) into halves, and skewer the mini hot dogs onto wooden sticks.
Roll the hot dogs in flour to coat, and shake off the excess.
Dip the floured hot dogs into the batter and then cover the battered hot dogs with breadcrumbs. Press the breadcrumbs onto the hot dogs gently using your hands.
Spray cooking spray on the hot dogs, and then place them in the basket in one layer. Make sure not to overcrowd your air fryer. Cook in batches if necessary.
Set the temperature to 375ºF, and set the time to 8 minutes.
After 4 minutes, take out the basket and flip the corn dogs.
Return the basket to the air fryer. After 2 more minutes, check every 1 minute until heated through. Serve with ketchup and mustard if desired.