Preheat oil in a deep fryer or in a dutch oven (with about 4 inches of oil up the sides) to 350°F.
In a large bowl, add fine yellow cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt and mix together until combined.
In a separate medium bowl, add the milk, egg, oil, and honey and whisk together until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and whisk together until there are no lumps.
Finally, stir in the shredded cheddar cheese and finely chopped jalapenos until well combined.
Let the batter sit for 5 minutes.
In a gallon-sized Ziploc bag, add in the cornstarch then place the hot dogs into the bag. Close the bag and shake to coat the hot dogs thoroughly in the cornstarch.
Take one of the bamboo skewers and insert it into one end of the hot dog but don’t go out the other side, place it on a plate and repeat with the remaining hot dogs.
Pour the batter into a large cup. You want the cup to be large enough to fit the entire hot dog.
Grab one of the skewered hot dogs by the stick and dip it into the batter in the cup until it is fully coated. Rotating the hot dog as you pull it up out of the batter helps keep the batter stick to the hot dog. Let any excess drip off and immediately lower it slowly into the hot oil. Don’t fry too many at a time. I only do about 2 at a time.
Fry until golden brown on all sides, flipping the corn dogs around so they are evenly browned (about 5 minutes.)
Place the corn dogs on a paper-towel-lined plate to drain excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips.
Repeat with the remaining hot dogs and batter.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.