Hush Puppies

By norsegal8

These little sheres of fried cornbread have humble origins, according to Southern lore. They are said to be born of leftover egg and cornmeal used to bread fish that fishermen would mix together, fry up and toss to the hounds to keep them quiet. From there, hush puppies have evolved to be a staple on many dinner tables, and there is no limit as to how you can dress them up. The most consistent one finds is some chopped onion, but you can tuck some cheese, bacon and even crabmeat into the batter with wonderful results.

Ingredients

• 1 to 3 cups vegetable or corn oil, for frying
• 1 1/4 cups yellow cornmeal
• 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/4 to 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 1 large egg
• 1/2 cup finely chopped onion or scallions
• 1/4 cup finely chopped bacon, or
• 1/4 cup shredded cheddar

Preparation

Step 1

Heat 1 to 2 inches of oil in a large, heavy skillet to 375°F. In a large bowl, whisk together the cornmeal, flour, salt, sugar, baking soda and pepper. In a separate bowl or large measuring cup, whjisk together the melted butter, buttermilk and egg. Add all at once to the flour mixture, and stir in the onion and bacon or cheese, just until evenly combined.

Drop the batter by teaspoonfuls into the oil and cook for 2 to 3 minutes, turning once to ensure that they brown on all sides. Remove from the oil with a slotted spoon and drain on paper towels.