Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Whisk together the beaten eggs and buttermilk in a second bowl.

Pour the wet ingredients into the dry ingredients and whisk to combine.

Ensure the batter is thick like pancake batter; it must be able to coat the hot dog evenly without being too gloppy.

Pour a generous amount of the batter into a tall glass or paper cup. (The glass must be taller than the hot dogs).

Heat 2 to 3 inches of canola oil in a deep skillet or Dutch oven over medium-high heat to 350°F. (Use a clip-on candy thermometer to maintain the exact temperature).

Take a wooden skewer and slide it ¾ of the way into the center of a hot dog.

Ensure most of the skewer is secured inside the dog, leaving just enough showing at the base to hold onto.

Continue this process until all 8 hot dogs are skewered.

Hold one skewered hot dog by the handle and submerge it straight down into the batter in the tall glass, swirling gently to coat evenly.

Tip the top of the coated corn dog into the hot oil for a few seconds to set the batter, then carefully slip the entire dog into the oil. (Never drop food into hot oil).

Cook until the outside is deeply golden brown, using long tongs to gently turn the dog so it cooks evenly on all sides, about 3 minutes.

Use the tongs to carefully remove the corn dogs and transfer them to a wire cooling rack set over paper toweling.

While still warm, drizzle each corn dog with a ribbon of sharp yellow mustard and a ribbon of sweet maple syrup.