In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper.
In a separate bowl, combine the buttermilk, chopped onion, and egg. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F.
Using a tablespoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
Cook the hush puppies for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Use a slotted spoon to remove the hush puppies from the oil and drain them on a paper towel-lined plate.
CALIFORNIA SPAGHETTI SALAD
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