Riverview’s Hushpuppies

1 ½ c. yellow cornmeal (not self-rising)

½ c. self-rising flour

1 small onion, chopped

½ tsp. salt

½ tsp. baking powder

2 eggs

1 or more cups buttermilk

Mix all ingredients to a rather stiff batter consistency. Drop in hot peanut oil pre-heated to 325 degrees, one teaspoon of batter at a time. Dip spoon in a glass of water after each hushpuppy is dropped. Cook until golden brown. Can be made one hour or so before cooking.