Hushpuppies Recipe
Fried cornmeal balls served with honey butter.
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Ingredients
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Hushpuppies
Honey Butter
Method
Hushpuppies
- 1
Mix Dry Ingredients
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, salt, and black pepper. Whisk together until well combined.
- 2
Add Wet Ingredients
In a separate bowl, mix together the buttermilk and beaten egg. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the finely chopped onion.
- 3
Heat Oil
In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry Hushpuppies
Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes.
- 5
Drain and Cool
Remove the hushpuppies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Keep warm while frying the remaining batter.
Honey Butter
- 6
Combine Ingredients
In a medium bowl, combine the softened unsalted butter and honey. Mix with a spatula or whisk until smooth and well blended.
- 7
Serve
Transfer the honey butter to a serving dish and serve alongside the warm hushpuppies.
