Prepare a grill fire or smoker to 375° using hickory for smoke flavor. Cook hot dogs 10- 15 minutes or until desired doneness.

Remove hot dogs from grill and insert bamboo skewers or hot dog sticks into the center of each hot dog. Set aside.

Place cornstarch in a shallow dish and set aside.

Mix the cornmeal batter in a bowl by adding cornmeal, flour, sugar, baking powder and salt. Whisk until combined.

Add eggs, milk, buttermilk and 1 tablespoon of vegetables oil. Whisk until completely combined.

Pour batter into a tall glass or measuring cup.

Pour 3 cups of vegetable oil into a dutch oven or deep skillet and place over high heat, heating to 350°.

When oil is hot, roll each hot dog into corn starch and dip into batter in a swirling pattern until evenly coated. Let excess batter drip off. It is best to batter hot dogs one at a time, as you are dropping them into the oil.

Carefully place corn dogs into hot oil, cooking 2 - 3 at a time. Roll corn dogs to brown evenly on all sides, about 3- 4 minutes. If a tooth pick inserted into the batter comes out clean, you know it's done.

Remove to a rimmed baking sheet lined with paper towels and a wire rack.

Repeat with remaining ingredients.

Serve immediately.