Fry up these golden-brown Corn Dogs for a sweet and savory lunch.
In a bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Add lightly beaten egg, buttermilk, honey, and vegetable oil.
Pat the hot dogs dry with a paper towel and insert a wooden skewer into each one. Pour the batter into a tall cup.
Heat enough vegetable oil in a deep pot to 350°F. Dip each hot dog into the batter, allowing any excess to drip off, then carefully lower them into the hot oil.