Preheat oven to 350°F. Line mini muffin pans with baking cups.

In a medium bowl, whisk together corn meal, flour, baking powder, salt, and garlic powder. Add onion and mix well.

In a larger bowl, whisk together eggs and sugar until smooth and light, about 1 minute. Add oil, and whisk until oil is emulsified. Add buttermilk and whisk until uniform.

Add the dry ingredients to the liquid ingredients and fold in until completely moistened.

Transfer to a disposable piping bag with the tip cut to form a 1/4-inch hole. Pipe each cup halfway full.

Bake for 13-14 minutes, rotating from top to bottom and front to back halfway through, or until a skewer inserted into the center comes out clean.