Hushpuppies

Hushpuppies
Yield
12 each
Yield
12 each
Hushpuppies
Yield
12 each
Yield
12 each
Ingredients
  • Ingredients(Use only half of the batter. Save the rest for later)
  • 1/3cup fine cornmeal
  • 1/4cup all-purpose flour
  • 3/4teaspoon baking powder
  • 1/4teaspoon baking soda
  • 1/2tablespoon salt
  • 1/4teaspoon cayenne pepper
  • 1/3cup buttermilk
  • 1each large egg
  • 1/2cup corn kernelsfresh or frozen
  • 1each scallionsthinly sliced
  • 1/4each red bell pepperseeded and chopped fine
  • 2tablespoons minced onion
Yield:
Instructions
  1. Instructions
  2. 1. MAKE BATTER Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Stir in corn, red pepper, and scallions. Let batter sit at room temperature for 10 minutes or up to 1 hour.
  3. 2. FRY HUSHPUPPIES Heat oil to 350 degrees. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450-degree oven for about 10 minutes.)