Prepare the hotdogs first by cutting shallow slits on the sides. Skewer each with bamboo sticks and coat with flour. Set aside.
In a bowl, put the flour, cornmeal, sugar, baking powder, egg and milk. Mix all the ingredients using a whisk until it turns in to a smooth batter and all the lumps are gone.
Heat cooking oil in a deep pan deep enough to deep fry the corn dogs.
To coat the hotdogs with batter easier, get a tall glass and pour the batter into it. Dip each hotdogs in the glass until the batter is well coated. Fry the corn dogs until golden brown and crispy. Remove from the pan and transfer to a paper towel to remove excess oil.
Make the dipping sauce by combining honey, mustard and mayonnaise in a small bowl. Mix until it smooth. Serve with the corndogs as dipping sauce.