Homemade Corn Dogs

0 Preheat an electric fryer to 355-360F
1 Combine the cornmeal, flour, baking powder, baking soda, honey, salt, nutmeg, paprika,and chipotle powder.
2 In another bowl combine the eggs, honey, and buttermilk and beat until well blended.
3 Mix the buttermilk mixture into the cornmeal mixture. The batter will be thick.
4 Ladle the batter into a quart mason jar. That way when you are done you can easily store any leftover batter.
5 Push the wooden skewers into the hot dogs firmly.
6 Make sure the hot dogs are dry –  roll them in cornstarch or flour to make the batter stick better.
7 Dip the hot dogs upside down into the cornbread batter. Make sure the batter covers the entire hot dog.
8 Pull them out and let the excess drip off back into the batter.
9 Slowly add them to the fryer in small batches until the batter is golden and cooked through.
10 Remove and drain on paper towels.