Preheat oven to 400 degrees F. Spray two mini muffin tins with non-stick spray; set aside.
In a medium bowl, whisk together flour, baking powder and cornmeal; set aside.
In the bowl of a stand mixer with the flat beater attached, beat together sugar, salt, butter and vanilla until creamy. Stir in the egg, beating until combined. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Spoon 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake in preheated oven for 12-16 minutes, or until a toothpick comes out clean.
To make the honey mustard, in a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Serve with mini corn dogs muffins for dipping.