Ingredients

1 cup yellow cornmeal (stone-ground)
1/2 cup all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 teaspoon pepper
1 cup buttermilk
1 large egg (lightly beaten)
1 onion (small, finely chopped)
1 jalapeño halved, seeded and minced (optional)
oil (for deep frying)

Directions

In a deep saucepan heat, the oil to about 350-360 F. Oil should measure about 1 1/2 – 2 inches when poured.

In a large bowl, stir to combine the cornmeal, flour, baking soda, salt, garlic powder, and pepper. Pour the buttermilk and the eggs into the mix and blend everything just until moist. Lastly, stir in the onions and jalapeño to the mix.

Drop the batter by rounded tablespoons into the hot oil in batches. The fried batter would puff and float to the top. Fry until all sides are nicely browned. Transfer them to a paper-towel-lined strainer or plate to remove any excess oil. Repeat for the rest of the batch. Sprinkle with a little salt and pepper before serving, if desired. Enjoy!

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