In a medium bowl whisk together 1 1/4 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 3/4 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 3/4 cup buttermilk and 1 large egg until smooth. Stir in 1 tbsp melted unsalted butter.

Fold wet into dry: Pour the buttermilk/egg mixture into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be thick but scoopable. If batter seems too stiff, add up to 1–2 tbsp additional buttermilk.

Add aromatics and seasoning: Fold in 1/4 cup finely chopped yellow onion, 2 tbsp finely chopped scallion, 1/4 tsp freshly ground black pepper, and 1/8 tsp cayenne (if using). Cover the bowl and let rest 10 minutes to hydrate the cornmeal and soften the onions.

Frying

Heat oil: Pour 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and puff up immediately.

Portion batter: While oil heats, lightly dust a small spoon or cookie scoop with 2 tbsp cornmeal (optional to reduce sticking). Use a tablespoon or small ice-cream scoop to portion batter into roughly 1 1/4–1 1/2 inch balls (about 10 hush puppies total). Keep your free hand damp or use two spoons to drop batter carefully into hot oil.

Fry in batches: Carefully lower 4–5 hush puppies into the oil, do not overcrowd. Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch. Internal texture should be set and a skewer should come out clean of raw batter.

Drain and keep warm: Use a slotted spoon to transfer hush puppies to a paper towel–lined plate or wire rack. If making multiple batches, keep finished hush puppies in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm while you finish frying the rest.

Serve

Finish and serve: Let hush puppies rest 1–2 minutes to cool slightly. Serve warm as a starter with optional accompaniments such as tartar sauce, honey butter, or spicy remoulade.