Remove outer layer and ends of half a yellow onion. Chop roughly, then pulse in a food processor until finely minced.

In a large bowl, whisk together 1½ cups self-rising yellow cornmeal mix and ½ cup all-purpose flour.

Stir in 1 tbsp honey. Beat 1 egg in a small bowl and add to the cornmeal mixture.

If you don’t have buttermilk, mix ½ tbsp lemon juice or vinegar with regular milk up to the ½ cup line. Let sit 1 minute.

Pour in ½ cup buttermilk and 1 tsp Cajun seasoning (or your own spice blend). Whisk until combined, adding a splash more milk if needed. Batter should be thick but scoopable, not runny.

Stir minced onion into batter. Optionally, add minced jalapeño for a kick.

In a Dutch oven, heat 2–3 inches of canola oil to 350°F. Use a 1½-inch cookie scoop to drop batter balls into hot oil. Fry 7–8 at a time. Let them sit on the bottom until they float, about 2–3 minutes.

Gently turn hush puppies until all sides are golden brown. Drain and keep warm: Remove with spider strainer, drain on a rack over a parchment-lined baking sheet, and keep warm in a 200°F oven while you finish frying batches.