Continuing with the Sunday dinner recipes... These little golden balls are basically a good excuse to eat fried corn bread. They are a great side/bread to have on the table when serving seafood and/or barbecue. Dip them in a hot sauce or drag 'em through a pot likker. They are sweet and tender on the inside with a mild onion flavor while the outside is golden and crunchy. They fry up in no time and can be kept in a warm oven until ready to serve.
Legend has it that when fishermen were frying up the day's catch, they would throw a batch of these in the fryer, cook them up, then throw them at the barking dogs and yell "Hush puppies!" I also have dogs hovering around the table, but I don't throw these at those two beggars (o.k...guilty, maybe one or two). I serve them to my family (along with a cold beer for the adults). They're delicious--and pretty good at hushing people that might need it, too☺.
makes about 2 1/2 dozen
1 2/3 cups cornmeal, finely ground
1/3 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon granulated sugar
1/4 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper, or more to taste (optional)
2 extra large eggs, lightly beaten
1 cup buttermilk
2 green onions, trimmed and finely chopped
Vegetable oil for frying
Tabasco to serve
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, pepper, salt, and cayenne. Add the eggs, buttermilk, and green onion. Whisk to combine. Allow the mixture to rest for 5 minutes.
In a heavy bottom fry pot, add 1 1/2 inches of oil and heat to 365º F. Using a 1-ounce ice cream scoop (about 2 tablespoons), gently drop the batter into the hot oil. Fry several hushpuppies at a time without overcrowding, turning them with a slotted spoon until golden brown on both sides, about 1 1/2 to 2 minutes total. Transfer to a wire rack set over a rimmed baking sheet and keep warm in a 200° F oven. Repeat with the remaining batter, maintaining oil temperature. Serve immediately with hot sauce. Enjoy!
Source: Adapted from Joy of Cooking, 1997