Hush Puppies

By dette

Hush puppies, sweet and spicy dip, and a cold beer. now that is a recipe for a good night. And this recipe will help you keep you calorie count down, leaving room for that beer. Or maybe even two.

Ingredients

• 2/3 c. fine cornmeal
• 1/2 c. all-purpose flour
• 1 t. baking powder
• 3/4 t. salt
• 1/8 t. cayenne pepper
• 1/3 c. 1% milk
• 2 large eggs, lightly beaten
• 1 tbsp canola oil
• 1/3 c. finely chopped fresh chives

Preparation

Step 1

Preheat the oven to 450 degrees. Lightly spray a rimmed baking sheet with cooking spray.
In a medium bowl combine the cornmeal, flour, backing powder, salt and cayenne.
In a separate bowl, mix together the milk, eggs, oil and chives. Fold the milk mixture into the cornmeal mixture until the dry ingredients are just moistened.
Spoon tablespoon-size dollops of the batter onto the prepared baking sheet, about 1 inch apart. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
I usually serve my hush puppies with a sweet and spicy dipping sauce. I stay away from the overly sweetened dips you may find on the supermarket shelves and make my own. I mix together some freshly squeezed orange juice with just the tiniest amount of marmalade to thicken it up, along with a dash of low-sodium soy sauce and some freshly sliced jalapeno for a good kick.
fat 3 g; calories 93; protein 3 g; carb 12 g; fiber 1 g; sodium 242 mg