Mix dry ingredients- cornmeal, flour, baking powder, salt, and sugar.
Add buttermilk, egg, creamed corn, onion, and jalapeno peppers to the dry ingredients.
Mix well. The batter will be thick.
Melt enough shortening in a heavy-bottomed pot, deep fryer, or dutch oven until it comes halfway up the sides—heat oil to 360 degrees. ( I usually don't use a thermometer when I am frying these- I give it a quick test by dropping a little batter into the pot to see if it is ready and adjust the heat as necessary).
Drop by heaping teaspoonfuls into the hot shortening. Don't overcrowd the pot. Work in batches. Tablespoons will give you bigger hush puppies.
Fry until golden brown, turning in the oil until all sides are brown, about 5 minutes. Remove cooked hush puppies from the hot oil with a slotted spoon. Continue with the remaining batter.
Drain hushpuppies on a paper towel-lined plate, then transfer them to a baking sheet and place them into a preheated oven set on warm or the lowest temperature.