Directions

1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt and ground mustard. Cut in the butter with a pastry blender until mixture resembles coarse crumbs.
   
2. Stir in the milk and honey with a wooden spoon until well combined. Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Roll dough to 1/4-inch thickness.
   
3. Preheat oven to 400°. Line a large baking sheet with parchment paper and set aside.
   
4. Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet.
   
5. Bake for 15-20 minutes or until they start to brown. Cool for 10 minutes before serving with mustard and ketchup for dipping.