Preheat 4 inches of oil in a deep fryer or dutch oven 350°F (180°C).

In a large bowl, combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt.

In a medium bowl, whisk together the milk, egg, oil, and honey until smooth.

Add the wet ingredients to the dry ingredients and whisk until there are no lumps.

Stir in the cheese and jalapenos until well combined.

Let the batter sit for 5 minutes. The finished corndog batter should be like a thick pancake batter. If needed, add a small amount of flour to thicken it, or a small amount of milk to think it out.

Place the hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs evenly with cornstarch.

Insert a bamboo skewer into each hot dog, being careful not to poke it all the way through to the other end.

Pour the corn dog batter into a large cup that is deep enough to dip an entire hot dog into.

When you’re ready to fry, hold a skewered hot dog by the stick and dip it into the batter until it is fully coated. It’s helpful to rotate the hot dog as you do this. Let any excess drip off and immediately lower the hot dog slowly into the hot oil.

Fry for about 5 minutes, flipping the corndogs to ensure that they get golden brown on all sides. I find it easiest to only fry two at a time, and work in batches.

Place the fried corn dogs on a paper-towel-lined plate to absorb any excess oil, then place them on a wire rack over a sheet tray to catch any drips and keep the coating crispy.