Combine the milk and vinegar in a small bowl or measuring cup. Stir and set aside for about 5 minutes to make buttermilk.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, Cajun seasoning, baking powder, baking soda, salt, and pepper.

Add the egg and grated onion to the buttermilk mixture, mixing until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. The batter will be thick and a little lumpy.

Heat vegetable oil in a deep pot or skillet over medium heat to 350°F (175°C). Use enough oil to allow the hush puppies to float as they fry, about 2-3 inches deep.

Using a small cookie scoop or spoon, drop spoonfuls of the batter into the hot oil. Work in batches to avoid overcrowding.

Fry the hush puppies for 3-4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

Serve warm with your favorite dipping sauce, such as honey, hot honey, remoulade, tatar sauce, or serve with your favorite hot sauce. Enjoy!