World Champion Southern Hushpuppies
Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper optional, for a bit of heat
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup buttermilk
1/4 cup milk
1 large egg, beaten
1 small onion, finely chopped
2 green onions, finely chopped
1 jalapeño pepper, finely diced optional
Vegetable oil, for frying
Directions:
Prepare the Batter: In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, sugar, cayenne pepper if using, onion powder, and garlic powder. Mix well to ensure even distribution of all dry ingredients.
Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, and beaten egg until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix. Gently fold in the chopped onion, green onions, and jalapeño pepper if using.
Heat the Oil: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350F 175C.
Fry the Hushpuppies: Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry the hushpuppies in small batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes.
Drain and Serve: Remove the hushpuppies from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve them warm with your favorite dipping sauce or alongside fried fish or barbecue.
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: 180 kcal per serving Servings: 6 servings
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