"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hush Puppies Recipe

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This recipe for Hush Puppies, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Robison


Vegetable oil for deep-frying
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper
1/4 tsp baking soda
1 large egg
1/2 cup buttermilk
1/4 cup minced onion
1/4 cup seeded and minced jalapenos

Pour enough oil into a large cast iron skillet to come up halfway. Place the skillet over medium heat and heat the oil to 375.
Combine the flour, cornmeal, and 1/2 tsp each salt and pepper in a large bowl. Make a well in the center of the mixture.
Whisk together the egg and buttermilk in a small bowl. Pour the buttermilk mixture into the well in the dry ingredients. Mix with a wooden spoon until just moistened. Stir in the onion and the jalapenos. For the lightest hush puppies, let the batter sit for 2 minutes or so before you fry.
Working in batches to make sure there's plenty of room to cook, drop the batter by the tablespoon into the hot oil and fry until golden brown, about 3 minutes on each side. Drain the hush puppies on paper towels and season them with salt. Serve immediately.




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