Dahmil's Scratch Cornbread Or Hush Puppies Recipe

Dry ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly distributed and aerated.

Wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk and the egg until homogenous. Add the melted butter and whisk until combined. If the butter is very hot, let it cool slightly first to avoid cooking the egg.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined — the batter should be slightly lumpy; avoid overmixing to keep the cornbread tender. Fold in the finely chopped onion, scallion, and jalapeño if using. Let the batter rest 5–10 minutes so the cornmeal hydrates.

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square pan in the oven while it preheats so it becomes hot. After 8–10 minutes, carefully remove the hot skillet/pan and add the 2 tablespoons of melted butter or bacon drippings, swirling to coat the bottom and sides.

Bake

Pour the batter into the hot, buttered pan, smoothing the top with a spatula. Bake in the preheated oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs. If you prefer a more cake-like crumb, bake an additional 2–4 minutes, checking frequently.

Finish

Remove the pan from the oven and let the cornbread rest 5 minutes in the pan. Run a knife around the edges, transfer to a cutting board, slice into wedges or squares, and serve warm with butter, honey, or jam.

Heat oil

Pour 2–3 inches of neutral oil into a heavy-bottomed pot or Dutch oven. Attach a thermometer and heat the oil to 350°F (175°C). Maintain this temperature while frying; adjust heat as needed to avoid overheating.

Spoon batter and fry

Stir the batter briefly to reincorporate any settled cornmeal. Using a small cookie scoop or two spoons (or a wet teaspoon), drop rounded tablespoon-sized portions of batter into the hot oil, taking care not to overcrowd the pot — fry in batches of 6–8 depending on pot size. Fry for 2.5–3.5 minutes, turning once with a slotted spoon, until the hush puppies are deep golden brown and cooked through. Internal temperature should be hot and set; if the centers are raw, lower the oil temperature slightly and fry a bit longer.

Drain

Using a slotted spoon, transfer the hush puppies to a rack set over a baking sheet or to a plate lined with paper towels. Sprinkle lightly with flaky salt while still hot. Let rest 1–2 minutes before serving to avoid burning the mouth.