Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups.
Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
