Prepare the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, sugar, and black pepper. Mix well to ensure the baking powder and seasonings are evenly distributed throughout the dry ingredients.

Add the Onions: Add the finely chopped onions to the bowl with the dry ingredients. Toss the onions lightly with the flour mixture to coat them.

Create the Batter: Gradually add the milk to the dry ingredients, stirring gently until a thick, spoonable batter forms. The batter should be thick enough to hold its shape on a spoon but still moist. If it’s too dry, add a little more milk, one tablespoon at a time, until you reach the right consistency.

Heat the Oil: In a large, deep skillet or Dutch oven, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small spoonful of batter into the oil—it should sizzle and rise to the surface.

Fry the Hush Puppies: Using a spoon or small scoop, drop rounded spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet. Fry the hush puppies in batches, cooking for about 3-4 minutes or until they are golden brown on the outside and cooked through. Turn them halfway through cooking to ensure even browning.

Drain and Serve: Using a slotted spoon, remove the hush puppies from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot, and enjoy the crispy, flavorful goodness!