In a medium bowl, combine cornmeal, all-purpose flour, sugar, baking powder, salt, onion powder, garlic powder, and cayenne pepper. Stir until well-mixed, ensuring no clumps remain.

Add milk and egg to the dry mixture. Stir gently, just until combined. Take care not to overmix, as this can affect the texture of the hush puppies.

Pour about 2 inches of vegetable oil into a deep pot. Heat to 375 degrees Fahrenheit, using a thermometer to ensure accuracy.

Carefully scoop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes or until they reach a golden brown hue, turning halfway through if necessary.

Remove the cooked hush puppies and let them drain on paper towels briefly. Serve immediately for the best texture and flavor.