Hushpuppies - Master Cookbook Recipe # 129

Name: Hushpuppies - Master Cookbook Recipe # 129
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 12-15
Cuisine: Southern
Ingredients: 1 cup self-rising cornmeal mix; 1 large egg; 1/2 to 3/4 cup buttermilk (to moisten); 2 to 3 Tbsp chopped onion; 2 Tbsp diced jalapeños (optional); 1/4 tsp black pepper; Cooking oil (for frying)

A hushpuppy isn't just fried cornmeal,it's a Southern tradition. The key to this recipe is the buttermilk and the rest time, which ensures they aren't dry. Whether you like them sweet, savory, or spicy with jalapeños, these are bound to be a hit at the table!

This is recipe #129 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 8 minTotal time: 23 min Rest Time: 15 min

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Ingredients

1 cup self-rising cornmeal mix
1 large egg
1/2 to 3/4 cup buttermilk (to moisten)
2 to 3 Tbsp chopped onion
2 Tbsp diced jalapeños (optional)
1/4 tsp black pepper
Cooking oil (for frying)

Instructions

Mix: In a glass bowl, combine the chopped onion, jalapeños (if using), egg, black pepper, and cornmeal mix.
Moisten: Gradually add the buttermilk until the mixture is well-moistened but still thick enough to hold its shape on a spoon.
Rest: Let the batter stand for 10 to 15 minutes. This is a critical step to allow the cornmeal to hydrate for a better texture.
Skillet Fry: Pour 1/2 inch of oil into a skillet and heat until a small drop of batter sizzles immediately. Drop by spoonfuls and fry until golden on both sides.
Deep Fry: Alternatively, use a deep fryer at 350°F. Cook for about 8 minutes, lowering the heat if they brown too quickly.
Drain & Serve: Drain on paper towels for 3 to 4 minutes. Keep them warm in a low oven until you're ready to serve.

Notes

Tammy’s Tip: "Size matters when it comes to hushpuppies! Make sure you don't drop them too big. Smaller hushpuppies ensure that the middle gets cooked all the way through while the outside stays perfectly crispy. Nobody likes a doughy center!"