Step 1

Whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar in a medium bowl.

Step 2

Whisk together the buttermilk and egg in a small bowl until smooth. Add to the cornmeal mixture, along with the grated onion, cheese, and jalapeño. Stir until combined. Let stand 10 minutes.

Step 3

Meanwhile, fill a Dutch oven with oil to a depth of 2 inches. Heat over medium-high heat until the oil reads 375° on an instant-read thermometer.

Step 4

Working in batches, carefully drop tablespoons of batter into the hot oil, being careful to avoid overcrowding the pan. Fry, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Transfer cooked hushpuppies to a wire rack, and let cool slightly.