Add neutral frying oil to a large saucepan over medium high heat so it's 4-5" deep. Heat up until 350F, or the oil is glistening.

Pat dry the hot dogs. Insert a large skewer in each hotdog, cutting off excess wood skewer with scissors as needed. Set aside.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.

Add the beaten egg, sourdough discard, honey, melted butter, and milk. Mix until a smooth batter.

Transfer the batter to a large rimmed glass.

Dip each hot dog in the batter to fully coat. Immediately add to the oil and fry until deeply golden brown.

TIP: Keep hold of the wooden skewer for 5-10 seconds, gently turning the corndog to help the batter fry more evenly. Then, you can let go to fry until deeply golden.

Transfer the corndogs to a paper towel lined plate.

Enjoy warm with ketchup or your favorite dipping sauce!