Grind the bud and cook it in the buttermilk for 40 minutes. Strain and set the buttermilk aside.
Heat the oil in a deep saucepan to 375 degrees. While that is coming up to temperature, mix the cornmeal, flour, salt, baking soda, baking powder and cayenne pepper in a large mixing bowl.
Add the buttermilk, cream-style corn and onion to the dry ingredients. Stir to combine, but don't worry about a few lumps.
Stick a chopstick into each hotdog, roll it in the cornstarch, dip it in the batter and fry it in the oil until it is dark brown.
Remove the hotdog from the oil, season it and drain it well.
Serve with your favorite corndog condiments.