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In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Add buttermilk, egg, honey, and 2 tablespoons vegetable oil. Whisk until smooth.
Set bowl aside and let cornmeal batter rest for 10 minutes.
While batter rests, heat remaining vegetable oil in a large skillet over medium-high heat. Oil should come up at least 2-3 inches along side of pan. Using a candy thermometer, heat oil to 350°F. Line a large plate with more paper towels and set nearby.
Thread hot dogs onto wooden sticks, leaving enough space at bottom for holding. Hot dogs should be dry; dap with paper towels as needed.
Stir cornmeal batter and test for consistency. Batter should thickly coat a spoon but still drip slowly. If too thick, add buttermilk 1 tablespoon at a time (up to 3 tablespoons total), stirring after each addition.
Pour cornmeal batter into tall glass, filling about ¾ full. Dip each hot dog in cornmeal batter, twisting to coat evenly. Let excess batter drip off.
Holding by stick handle, gently lower coated hot dog into heated oil, releasing it just before completely submerged. Fry for 3-5 minutes, turning corndog with tongs until outside is golden brown. Transfer finished corndog to prepared paper towel-lined plate. Repeat this step with remaining hot dogs and cornmeal batter, frying in batches of 2-4.
Serve as desired.