Take a large bowl. Add cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper. Mix everything well. This step builds the base flavor. Make sure there are no lumps in the mixture.

In another bowl, crack the egg. Add buttermilk and mix well. The mixture should look smooth and creamy. This will help make soft hush puppies from inside.

Slowly pour the wet mixture into the dry ingredients. Stir gently using a spoon. Do not overmix. The batter should be thick but soft. Add milk if it feels too dry.

Add finely chopped onion into the batter. Mix lightly. This gives a sweet and savory taste. It also adds moisture and texture inside the hush puppies.

Pour oil into a deep pan. Heat it on medium heat. The oil should be hot but not smoking. Drop a small batter piece. If it rises quickly, oil is ready.

Use a spoon or small scoop. Drop small portions into hot oil. Do not overcrowd the pan. Fry until golden brown. Turn them gently for even cooking.

Take out hush puppies using a slotted spoon. Place them on paper towels. This removes extra oil. Serve hot and crispy for the best taste.