I love hushpuppies! They remind me of my childhood. My mom used to make them whenever we had red beans and rice or Jambalaya. Like cornbread, there are many ways to make hushpuppies; some people prefer them savory, and others sweet, like in North Carolina. I like them every which way. This savory version is excellent.
1 Cup Corn Meal
1 Cup All Purpose FLour
2 Tbsp Green Onions, finely sliced
2 tsp Kosher Salt
1 pinch Cayenne
2 tsp Baking Powder
1/2 Cup Buttermilk
Instructions:
Put all the dry ingredients into a bowl, mix together. Make a well, and add buttermilk. Stir until just mixed. In a heavy pot, pour about 2 inches of vegetable oil, and heat it up to about 375 degrees. Test with a drop of dough. Your dough should bounce to the top very quickly. Using a tablespoon measure, drop spoonfuls in the hot oil a few at a time. When they are browned a bit, pull out and drain on paper town. Put in the oven to keep warm while you make the rest.
