In a large cast iron skillet, fry bacon over medium-high heat, until half-way done.

Pat the hotdogs dry with a paper towel. Generously sprinkle the hotdogs with the cornstarch and tap to remove any excess. Insert the sticks at least halfway through one end of each hotdog. Place the hotdogs on a wire rack.

In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and seasoning.

In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.

Pour the wet mixture into the dry mixture and whisk until smooth. The consistency should be thick enough to stay on the hotdog when dipping. Adjust with more flour to thicken, or buttermilk to thin.

Pour enough fry oil in a Dutch oven or fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.

Pour the batter into a tall glass or mason jar. Dip one hotdog at a time in the glass, and swirl to evenly coat the hotdog.

Place the hotdog(s) in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning. Remove and place on a wire rack. Serve warm with Kent’s mustard!