In a bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder.

Add the lightly beaten egg, buttermilk, honey, and vegetable oil to the dry ingredients. Stir until just combined, and let the batter rest for 10 minutes.

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.

Fry in small batches for 2-4 minutes or until the coating is golden brown. Remove and drain on paper towels before serving with your favorite condiments.