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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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No barbecue or fish fry is complete without these delectible morsels of fried cornbread. This tried and true recipe is from Southern Living magazine. Ingredients:
1 cup self-rising white cornmeal mix |
1/2 cup self-rising flour |
1/2 cup onion, diced |
1 tablespoon sugar |
1 large egg, lightly beaten |
1/2 cup milk |
vegetable oil |
Directions:
1. Combine first four ingredients in a large bowl.
2. Add egg and milk to dry ingredients, stirring just until moistened. Let stand for 10 minutes.
3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 345*.
4. Drop batter by rounded tablespoonfuls into hot oil and fry, in batches, 2 to 3 minutes on each side or till golden brown all over.
5. Drain on wire rack over paper towels. Serve immediately.
6. SUBSTITUTE beer for milk if you want lighter, tangier hushpuppies.
7. FOR JALAPENO hushpuppies, add one seeded, diced jalapeno to batter. Proceed with recipe as directed.
8. NOTE: Keep fried hushpuppies warm in oven at 225* for up to 15 minutes.
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