Rub a mixing bowl with garlic. Place corn meal in the bowl and sift in flour, salt and baking powder. Add eggs and enough buttermilk to make a stiff batter. Add onions and beat well. Cover bowl and refrigerate about 1 hour or until batter is spongy. Drop by tablespoonfuls into deep, hot oil and cook until golden brown. Drain off excess oil and serve hot with butter. Makes 6 Servings.