Hush Puppies

  I had my daughter and grandson over for supper tonight. One of Ryan’s favorite foods since he was a little boy is hush puppies. I had found a recipe in the Better Homes and Gardens best comfort foods 2011 to try. Since they looked fairly easy and I had all the ingredients except the buttermilk I wanted to make them with fish and coleslaw for supper. I soured some milk instead of buying buttermilk and it worked great. Also used fresh chives from my pot instead of green onions. I think I will try them with white cornmeal next time, but the yellow worked just fine. Ryan gave them two thumbs up so I guess Grandma did it again. (He thinks Grandma is a great cook, and I never tell him different). 

  I made these in my electric frying pan instead of a deep fryer and that worked well also. Less oil to use and less cleanup. Since I took my frying pan out of storage I find I use it a lot. No idea why I quit using it. One of those things, I guess.

  All of the recipes I have used in this magazine have been great. Just what they say they will do and I can highly recommend this magazine cookbook. Hope you can find one in your local store. Well worth the cost.

Hush Puppies

1 cup cornmeal

¼ cup all purpose flour

2 teaspoons sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 egg beaten

½ cup buttermilk (½ tablespoon vinegar and add milk to ½ cup)

¼ cup sliced green onions (2)

  Vegetable oil for deep fat frying

  In a medium bowl, stir together cornmeal, flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture; set aside.

  In another bowl, combine egg, buttermilk and green onion. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy)

  In a 3 quart saucepan or deep fat fryer, heat 2 inches oil to 375°F. For each hush puppy, drop a slightly rounded tablespoon of batter into the hot oil. Fry about 3 minutes or until golden. Turning once. Drain on paper towels. Serve warm. Makes 14 to 18 hush puppies