In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar.
Add the egg, honey, and buttermilk and stir just until combined.
Cover and chill the batter for 10 minutes.
Pat the hotdogs dry with a paper towel, then insert the sticks halfway into the hotdogs.
Heat 4 inches of oil in a large pot to 350F degrees.
Pour the cornbread batter into a tall glass. Dip one hot dog into the batter until it's completely coated, then gently lower into the hot oil.
Cook the corndog for 3-4 minutes or until golden brown. Remove and place on paper towels to cool. Repeat the process with the remaining hot dogs and batter.