Hushpuppies

Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder. Stir in the finely diced onion.

Mix Wet Ingredients: In a separate smaller bowl, whisk the buttermilk, egg, and melted butter until smooth.

Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon just until the batter is moistened and holds together. Let the batter rest for 5 minutes so the cornmeal hydrates.

Fry: Using a small cookie scoop or two spoons, carefully drop tablespoon-sized balls of batter into the hot oil. Fry 5 to 6 at a time so you don't lower the oil temperature.

Cook and Drain: Fry for 2 to 3 minutes, turning them occasionally so they brown evenly all over. They should be dark golden brown and crispy on the outside, and fluffy inside. Remove with a slotted spoon and drain on paper towels.