In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the buttermilk, egg, honey, and melted butter.

Add the wet ingredients to the dry ingredients. Whisk until smooth.

Set batter aside and allow batter to rest for 10 minutes.

While batter rests, add the oil to a wide, deep skillet and heat to 350˚ F. (Check the temperature with an instant read thermometer.)

Insert a sturdy wooden stick into the end of a hot dog pushing into it about halfway.

Pat the hot dogs dry with a paper towel.

Stir the batter and pour into a tall glass filling about 3/4 of the way full.

If the batter is too thick, add 1 tablespoon of buttermilk and stir. It should be thick enough to coat a spoon with a little bit of a slow drip.

Holding the stick end, dip a hot dog into the batter, slowly twisting to coat the hot dog completely.

Slowly pull hot dog out of the batter allowing any excess to drip off.

Holding the dipped hot dog by the stick, slowly dip the hot dog into the oil letting go before the oil reaches the stick. Cook the corn dog for 3-5 minutes turning, as needed, with a pair of tongs.

Line a cooling rack with paper towels and transfer the cooked corn dog to the rack using tongs.

Repeat until all corn dogs are cooked.

Serve immediately with your favorite dipping sauces!