Will blending corn meal make baking corn dog batter more user friendly? I made a baking corn dog batter (cornmeal muffins with hot dogs spaced out in a glass baking pan) a long time ago, and it turned out well, with one minor glitch. The glitch was that the batter easily fell off the hot dogs. If I blend the cornmeal flour into a fine powder (similar to what you would do with eggshells for your tomato plants) will it be able to grab onto the hot dogs better so that they can be more like a corn dog cake dog?
I'm not sure about blending the cornmeal, though I would be interested to hear if it works, but if all you want is to try and keep the batter from falling off, you might try changing the hotdogs instead.  Hotdogs have a smooth texture, there's not a lot for the batter to grip onto.  You might try mechanically roughening the surface, using crisscross scratches or cuts, feathering cuts [as in kindling] on the outside, or something like that to give the batter some texture to hold on to.  Or cutting the hotdogs into chunks, so the batter can surround and more easily lift the smaller and lighter pieces - and it might be easier to portion and serve your corn dog cake.