Ingredients
1 1/2 cups of buttermilk cornmeal mix
1/2 cup self rising flour
1 tablespoon sugar
1 egg
1/2 cup of milk
1/2 cup corn, drained (I use whole kernel in a can)
1 large jalapeño, seeded and chopped
1/3 cup of finely chopped onion
Oil and a cast iron skillet.
Preparation
Mix the dry ingredients, then add in the onion, pepper and corn. Add in the egg and milk, then mix just until it’s well blended. (It’s easier to just use your hands at this point.) Roll into small balls and drop into a cast iron skillet filled half way with hot vegetable oil or canola oil. Cook on medium, turning 3-4 times, until brown on all sides.
The exact length of time it takes to cook them and number of hush puppies the recipe yields will depend on the size of the hush puppies.
