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1
Heat the oven to 250 degrees F and arrange a rack in the middle.
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2
Set a wire rack over a baking sheet; set aside.
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3
Pour the oil into a Dutch oven or a large, heavy-bottomed pot.
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4
Heat over medium-high heat until the oil temperature reaches 360 degrees F on a deep-frying/candy thermometer.
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5
Meanwhile, insert a craft stick lengthwise into each hot dog (try to keep the stick aligned in the center of the hot dog), leaving about 2 inches of the stick exposed at the bottom; set aside.
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6
When the oil is almost ready (about 325 degrees F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl.
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7
Whisk the milk, eggs, honey, and sugar together in a large bowl until smooth and the sugar has dissolved.
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8
Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms.
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9
Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
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10
When the oil is ready, evenly dip a hot dog into the glass of batter by holding the stick and rotating the hot dog as needed until its completely covered with batter.
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11
Immediately place into the hot oil.
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12
Repeat with a second hot dog.
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13
Fry, turning occasionally, until light golden brown all over, about 3 minutes.
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14
Using tongs, transfer the corn dogs to the wire rack on the baking sheet and place in the oven.
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15
Repeat with the remaining hot dogs, working with 2 at a time, refilling the glass with batter as needed, and letting the oil return to 360 degrees F between batches.
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16
(When you reach the last 2 hot dogs, you may need to tilt the glass sideways while rotating the dogs to coat them evenly with batter.)
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17
Serve immediately with ketchup and mustard for dipping.
