Pour neutral frying oil into a Dutch Oven or a large pot, about 2 inches high. Heat to medium-high heat (350 F).

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, sourdough discard, melted butter, and honey until smooth.

Pour the wet ingredients into the dry ingredients. Mix until all of the dry bits have been incorporated, being careful not to over mix.

Pour the cornbread batter into a tall glass and dip one hot dog at a time. Allow 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 corn dog into the oil to prevent it from sticking to the bottom.

Fry for 2-3 minutes, or until the corn dogs are a deep golden brown, turning to fry on all sides.

Remove the corn dogs from the oil and place them on a wire rack.

Serve hot with your favorite toppings such as mustard, ketchup, or spicy aioli. Add a side of pickles or coleslaw for freshness.

If you have leftovers, let the corn dogs cool down and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to regain crispiness.