You can serve hushpuppies anytime you would normally serve cornbread, however, they are traditional with a fish fry. Hushpuppies are easy and quick to make, but be sure to serve them hot while they have a good crunch.

Ingredients

1 cup white cornmeal
4 tablespoons flour
1 tablespoon baking powder
1/3 cup onion - diced
1/8 tablespoon baking soda
1/2 cup buttermilk (more or less)
1/8 tablespoon salt
1/8 tablespoon black pepper
Cooking oil (see below for amount)

Directions

1. In a medium sauce pot place enough cooking oil to provide at least a 4 inch depth of oil.
2. Place the pot on medium high heat. The oil temperature is very important. It must be hot but not smoking hot. Here's a tip. Place the end of a wooden spoon or any wooden utensil you have in the hot oil. If bubbles swirl up around the wood immediately, you have the correct temperature. If no bubbles, it's not hot enough.
3. In a medium size bowl, combine all the dry ingredients (including the onions) and stir well. Add the buttermilk slowly while closely observing the consistency. Stir to a consistency of wet sand. The mix should stick together without crumbling when rolled in your hands. If too dry, add milk. If too mushy, add cornmeal.
4. Using your hands, roll the cornmeal mixture in balls, slightly larger than golf balls.
5. Place balls on a large wooden spoon and submerge in the preheated oil.
6. Cook until golden brown (only about 2 minutes).
Place the hushpuppies on paper towels as they are removed from the pot to absorb some of the oil (but DO NOT cover the hushpuppies).
Serve hot.
Makes about seven hushpuppies (2-3 people). To serve more, just double the ingredients.

A real traditional way to serve hushpuppies in the South, is with a fish fry. You simply can not have fish without hushpuppies. However, they also go well with any meal when you would normally serve cornbread. I hope you will try the hushpuppies. Your family will love you for these Southern treats and your friends will want your recipe. Enjoy!