Hush Puppies

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, Cajun spice, and cayenne pepper. Add the buttermilk, eggs, melted butter, and onion and whisk until evenly combined. Let the batter rest for about 10 minutes to thicken.

Heat about 2 in (4 cm) of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 350°F (175°C). (It's very helpful to attach a deep-fry/candy thermometer to the pot to monitor the temperature throughout the cooking process, but if you don't have one, if a cube of bread sizzles when you drop it in the oil, it's the right temperature.) Line a baking sheet with paper towels and set next to the stove.

When the oil is ready, drop heaping tablespoons of batter into the oil, without crowding, and fry until deep golden brown, 2 to 3 minutes, turning halfway through cooking. Using a slotted spoon, transfer the hush puppies to the paper towel-lined baking sheet and repeat with the remaining batter. If the hush puppies are browning too quickly, lower the heat; it's important that the oil maintains a temperature of around 350°F (175°C) for even cooking. Serve warm. Leftover hush puppies can be refrigerated in an airtight container for 2 days.