In a large bowl, sift together the corn meal, flour, baking powder, sugar, salt, Creole seasoning, and pepper. Stir in only enough boiling water to make a stiff dough that can be shaped. Stir in the onions and parsley, and shape into balls, about one and one-half inches in diameter.
Heat about 2 inches of vegetable oil to 360 degrees in a large, heavy skillet. Fry the hushpuppies, several at a time, in the hot oil about 5 minutes, turn the hushpuppies over and continue frying about 3 minutes, or until golden brown. Transfer the hushpuppies with a slotted spoon to paper towels to drain.
Makes about 30 hushpuppies