In a mixing bowl, whisk together the cornmeal, flour, sugar, black pepper, salt, cayenne pepper, and baking powder until well combined.
Add the egg, milk, melted butter, coconut oil, and chopped jalapenos (if using) to the dry ingredients. Stir until the batter is smooth and thoroughly mixed.
Cover the bowl with plastic wrap or a lid and refrigerate the batter for at least an hour. This chilling step helps the flavors meld and makes the batter easier to work with.
In a Dutch oven, cast-iron skillet, or deep fryer, heat about 2 inches of oil to 350 degrees Fahrenheit (175 degrees Celsius).
Using a tablespoon, scoop out portions of the batter and carefully drop them into the hot oil, frying about 6 hush puppies at a time. Cook for approximately 3 minutes, turning them occasionally with a slotted spoon to ensure even browning.
Once the hush puppies are a deep golden brown color and crispy on the outside, remove them from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining batter, ensuring that the oil stays at a consistent temperature throughout.
Serve the hush puppies hot and fresh, alongside your favorite Southern dishes, or simply enjoy them on their own as a delightful snack.
