Mamas Cornmeal Hushpuppies Recipes

Steps:

• Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
• When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.

Steps:

• Mix together the cornmeal, buttermilk, salt, sugar, soda and egg to make a thick consistency. Refrigerate for 15 minutes.
• Heat some oil in a large pot until a deep-frying thermometer inserted in the oil registers 375 degrees F. Drop spoonfuls of batter in the hot oil and cook until light golden brown, 3 to 4 minutes.

Steps:

• In a large bowl, mix the cornmeal, jalapeño, and onion. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
• Heat the peanut oil to 250°F. (If you are making these to serve with fried catfish, just let the oil cool until it reaches 250°F.)
• Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 4 to 5 minutes. Remove them from the oil with a slotted spoon and drain on paper towels. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
• From Gwen
• The idea for adding jalapeños comes from Herb's sister, Patty.
• Note
• If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.