In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, onion powder, garlic powder, and cayenne pepper.

In a smaller bowl, whisk together the egg and buttermilk until combined.

Pour the buttermilk mixture into the bowl of dry ingredients and gently stir until just combined. Fold in the finely chopped onion.

Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C).

Using a small cookie scoop or two spoons, drop tablespoon-sized mounds of batter into the hot oil, ensuring not to overcrowd the pan.

Fry the hush puppies for 2-3 minutes, turning occasionally, until they are golden brown all over.

Transfer the hush puppies to a plate lined with paper towels to drain excess oil and serve hot.