In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk together the buttermilk, egg and honey. Then gradually mix the wet ingredients into the dry ingredients to make the batter.
Set the batter aside.
Heat approximately 2 inches of vegetable oil in a large pot or fryer to 350 degrees F.
Carefully thread the hot dogs onto the wooden sticks and pat the hot dogs dry with paper towels.
Pour the corn dog batter into a tall drinking glass to approximately ¾ of the way full. Then carefully dip the hot dog on a stick into the batter gently twisting the hot dog around to completely coat the hot dog in the batter. Carefully shake off any excess batter.
Gently drop the coated hot dog on a stick into the hot oil. Cook for 3-5 minutes (flipping as needed with tongs) until the corn dog is golden brown. Then remove from the oil with tongs and place on a plate lined with paper towels to cool. Continue this process until all the corndogs are prepared. You can likely cook 2-3 corn dogs in the oil at a time depending on the size of your pot or fryer.
Serve the corn dogs warm with your favorite condiments and enjoy!
Notes
You want the batter to be thick but smooth enough to evenly coat the hot dog. If your batter is too thick, slowly add in more buttermilk (1 tablespoon at a time) until the batter thins out. Refrigerate any leftover corn dogs in an airtight container for up to 2-3 days.