Pat hot dogs dry with a paper towel and insert the wooden stick.
Heat oil in a large, deep skillet or pot to 350*F.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Beat in the eggs, milk, honey, and 1 tbsp oil until smooth.
Transfer to a tall glass for dipping.
When the oil is at the correct temperature, begin dipping each hot dog into the batter. Allow the excess to drip off and immediately place it in the oil. Be very careful not to splash it.
Repeat for remaining hot dogs.
Turn often to brown on all sides, cooking for 2-3 minutes.
Be sure not to overcrowd them when cooking.
Remove from oil and place on paper towel to drain the excess oil.
Serve immediately with your choice of toppings.
Notes
Note: Nutritional Values will be off on this recipe as it calculates the entire 2 quarts of oil being used in full for each one. The oil use will vary.