• Combine the cornmeal mix and sugar in a medium bowl. Add the chopped onion and jalapeño pepper to the dry mixture and stir until well combined.
• Add the egg and buttermilk to the bowl. Stir until all ingredients are incorporated, taking care not to overmix.
• Cover and refrigerate the batter for at least 30 minutes (up to 12 hours) before frying. This helps the dough stay together when dropped into hot oil.
• Heat the canola oil to 375°F (190°C) in an electric fryer or a heavy pot. Scoop the batter using a rounded teaspoon or small cookie scoop to form golf-ball-sized rounds.
• Drop the batter into the hot oil in small batches. Fry for 2-3 minutes on each side until golden brown.
• Remove the hush puppies with a slotted spoon or frying basket and drain on a sheet pan lined with paper towels. Allow to cool slightly before serving.

Notes & Variations

• Substitutions include using a mix of cornmeal, flour, baking powder, and salt for the cornmeal mix, or creating a buttermilk substitute with milk and vinegar. Vegetable oil can replace canola oil.
• Enhance the flavor by stirring in additional ingredients like corn, cheese, okra, bacon, or green onion into the batter. Store batter in an airtight container in the refrigerator for up to 1 day before frying. Freeze batter or leftovers; thaw before deep frying. Refrigerate cooked leftovers and reheat until hot and crispy.
• Wear gloves when handling jalapeño peppers to prevent skin irritation. For best results, refrigerate the batter for at least 30 minutes before frying.