1. Heat the oil: In a large, heavy pot or Dutch oven, heat 2-3 inches of oil to 350°F over medium heat.

2. Prepare the hot dogs: Pat the hot dogs dry with paper towels, then insert the wooden sticks into each one, leaving a few inches of the stick exposed.

3. Make the batter: In one bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine the buttermilk, egg, oil, and honey. Pour the wet ingredients into the dry and whisk until the batter is smooth and lump-free.

4. Dip the hot dogs: Pour the batter into a tall drinking glass. Dip each hot dog straight down into the batter, twisting as you lift it out to fully coat the surface.

5. Fry the corn dogs: Carefully lower the battered hot dog into the hot oil, holding it at an angle for 5-7 seconds to set the batter, then gently drop it in. Fry for about 3 minutes, turning as needed, until the coating is golden brown.

6. Cool and serve: Transfer the fried corn dogs to a wire rack to cool slightly. Serve them warm with your favorite dipping sauces.