Ingredients

The following ingredients have 4 Servings
  • 1 cup cornmeal ((138g))
  • 1/2 cup all-purpose flour, (scooped & leveled (71g))
  • 2 Tablespoons sugar ((25g))
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 large egg, (lightly beaten)
  • 3/4 cup buttermilk ((169g))
  • 1/2 small onion, (grated (about 1/4 to 1/3 cup))
  • Peanut or vegetable oil, (for frying)

Instruction

  • Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper in a large mixing bowl.
  • In a separate bowl, whisk together the egg, and buttermilk. Add to the dry ingredients along with the grated onion and its juices, stirring until combined.
  • Heat 2 inches of oil over medium-high heat in a large cast iron skillet or dutch oven until it reaches 375°F on a digital thermometer. When hot, carefully use two spoons to drop tablespoonfuls of batter into the hot oil, using the back of one spoon to push the batter in one at a time. Work in batches so as not to overcrowd the pan. Fry for 2-3 minutes, turning partway through with a wire spatula, until the hush puppies are golden brown.
  • Remove the hush puppies from the oil and transfer to a wire rack set over a baking sheet lined with paper towels. Keep an eye on the oil temperature while frying so that it stays consistent, adjusting the heat up or down as necessary.