Hushpuppies

1 C cornmeal

1 tsp salt

3 tsp baking powder

1 T sugar

3/4 C flour

1/4 tsp baking soda

2 eggs, beaten

1/2 C milk

1/2 C diced onion

Chopped jalapeno pepper or mild chiles, as desired

Whisk together the eggs, sugar and salt in a large bowl.   In a separate bowl, whisk together the cornmeal and flour.  Add the wet ingredients to the dry ingredient and stir until incorporated and the batter is thick. In a heavy bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees. Working in batches, drop the batter, one tablespoon at a time, into the oil, being careful to not overcrowd the pot.   Fry until deep golden on all sides, turning the oil for even cooking about five minutes.  Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot.