In a large bowl whisk together yellow cornmeal, all-purpose flour, corn grits (if using), baking powder, baking soda, granulated sugar and kosher salt until evenly combined.

Prep wet ingredients

In a separate medium bowl whisk buttermilk, egg and melted cooled butter until smooth and slightly frothy.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Stir with a spatula or wooden spoon just until combined — do not overmix. Fold in the finely chopped green onions, minced yellow onion, diced jalapeño (if using) and ground black pepper. Batter should be thick but spoonable; if it seems too stiff, add up to 2 tablespoons more buttermilk.

Rest batter

Cover the bowl and let the batter rest at room temperature for 10 minutes. This hydrates the cornmeal and improves texture.

Frying & Seasoning

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (roughly 1 liter in a medium pot). Attach a deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F while frying.

Portion batter

Using a small cookie scoop (about 1 tablespoon) or two spoons, form rounded balls of batter. Wet the spoons or lightly oil the scoop to prevent sticking. Work in small batches so you don't overcrowd the pot — about 6–8 hush puppies per batch depending on pot size.

Fry

Carefully lower the batter balls into the hot oil. Fry, turning occasionally if needed, until golden brown and cooked through, about 3 to 4 minutes per batch. Internal texture should be moist and tender, not doughy. If the outside is browning too fast, lower the heat slightly.

Drain and season

Using a slotted spoon, transfer hush puppies to a paper towel–lined sheet pan. Immediately sprinkle lightly with kosher salt. While still warm, dust each batch with a light sprinkle of the chili powder-smoked paprika blend for that chili-dusted finish (adjust amount to taste). Let rest 2 minutes to set the dusting.

Keep warm

If making multiple batches, keep finished hush puppies in a single layer on a wire rack in a warm oven set to 200°F (95°C) while you finish frying the remainder. Do not stack them to avoid sogginess.

Whipped Honey Butter

Prepare butter

Place the softened unsalted butter in a mixing bowl. Using a hand mixer or stand mixer fitted with the paddle or whisk attachment, beat the butter on medium-high speed until light and fluffy, about 1 to 2 minutes.

Add honey and finish

Add the honey, powdered sugar (if using), fine sea salt and lemon zest. Beat on medium speed until fully incorporated and the mixture is airy, about 1 minute more. Taste and adjust salt or honey as needed. Transfer to a serving bowl and keep at room temperature until ready to serve.