In a large mixing bowl, combine 2 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 diced white onion, 1/4 cup sugar (optional), 3/4 teaspoon salt, 1/4 teaspoon baking soda, 1 beaten egg, and 1 1/2 cups milk or buttermilk.

Mix until the batter is smooth and free of any lumps. Ensure the batter is stiff; add milk if too dry or cornmeal if too thin.

Heat 4 cups vegetable oil in a cast-iron skillet or deep fryer to 350°F.

Test the oil by dropping a small amount of batter; it should sizzle and float.

Using two spoons, carefully drop small amounts of batter into the hot oil, frying 4-6 at a time

Fry for about 5 minutes, until the hushpuppies turn golden brown, turning to brown all sides.

Remove the fried hushpuppies from the oil and place them on paper towels to drain.

Repeat the frying process with the remaining batter.

Keep the cooked hushpuppies warm in a 200°F oven until serving.

Serve hot.