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Pour neutral frying oil into a Dutch Oven or a large pot, about 2 inches high. Heat to medium-high heat (350 F). Choose a neutral frying oil like vegetable, avocado or tallow.
Remove the hot dogs from their packaging and pat dry with a paper towel. Insert a stick into each hot dog.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk the egg, milk, discard, melted butter, and honey until smooth.
Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been incorporated, but be careful not to over mix! This can lead to a dense batter. It's okay if there are lumps, just like pancake batter.
Pour the cornbread batter into a tall glass and dip one hot dog at a time. Allow any excess batter to dip off for 5 seconds, then place the top of the corn dog into the hot oil at an angle. Fry for 5-7 seconds before carefully dropping the entire sourdough corn dog into the oil, this prevents it from sticking to the bottom.
Fry for 2-3 minutes, or until the Sourdough Corn Dogs are a deep golden brown. Use tongs or a spider wire ladle to turn the sourdough corn dogs in order for it to be fried on all sides.
Remove the Sourdough Corn Dogs from the oil and place them on a wire rack.
Serve hot with your favorite condiments!