▢¾ cup yellow cornmeal ▢¾ cup all purpose flour ▢1 tablespoon sugar ▢¼ teaspoon salt ▢1½ teaspoon baking powder ▢1 egg lightly beaten ▢2 tablespoons honey ▢¾ cup buttermilk * ▢2 teaspoons vegetable oil ▢12 hot dogs ▢12 wooden skewers, candy sticks or thin popsicle sticks ▢2 quarts vegetable oil for frying
In a large pot or Dutch-oven, heat the 2 quarts of oil to 350℉.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk, and vegetable oil, and stir until combined. Let sit for 10 minutes.
Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
I let my corn dog sink to the bottom and then turned it with tongs to ensure that with was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel-lined plate.
Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).