Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- Vegetable oil
- 1 1/2 cups self-rising white cornmeal mix
- 1/4 cup self-rising flour
- 3/4 cup diced sweet onion (about 1/2 medium)
- 1 1/2 Tbsp. sugar
- 1 large egg, lightly beaten
- 1 1/4 cups buttermilk
Directions
- Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Combine cornmeal and next 3 ingredients. Add egg and buttermilk; stir just until moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot oil, and fry, in 3 batches, 2 to 3 minutes in each side or until golden. Keep warm in a 200 degree oven.
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Bacon-and-Caramelized onion Hush Puppies:
- Increase onion to 1 1/2 cups. Cook 5 bacon slices in a medium skillet over medium heat 5 to 6 minutes or until crisp; drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Saute onion in hot drippings over medium-low heat 12 to 15 minutes or until golden brown. Proceed with recipe as directed, stirring in onion and bacon
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with cornmeal mix.
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Jalapeno-Pineapple Hush Puppies:
- Prepare recipe as directed, stirring in 1/2 cup canned pineapple tidbits and 2 to 3 Tbsp. seeded and diced jalapeno pepper with cornmeal mix.
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Shrimp-and-Corn Hush Puppies:
- Prepare recipe as directed, reducing buttermilk to 3/4 cup chopped cooked shrimp (about 3/4 lb. peeled) and 1 (8 1/4 oz.) can cream-style corn into batter.