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.
Serve warm and enjoy!
Variations & Tips
For a twist on traditional hush puppies, try adding some chopped jalapeños or shredded cheese to the batter for extra flavor. You can also experiment with different spices, like smoked paprika or garlic powder, to suit your taste. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes. For a lighter version, you can bake the hush puppies in a muffin tin at 400°F for about 15 minutes instead of frying them.
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