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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hushpuppies Recipe

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This recipe for Hushpuppies is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1⅔ C cornmeal, finely ground
⅓ C flour
2 tsp baking powder
tsp baking soda
1 tbsp sugar
tsp pepper
tsp salt
⅛ tsp cayenne
2 extra large eggs, lightly beaten
1 C buttermilk
2 green onions, trimmed and finely chopped
Vegetable oil for frying
Tabasco to serve

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, pepper, salt, and cayenne.
Add the eggs, buttermilk, and green onion.
Whisk to combine.
Allow the mixture to rest for 5 minutes.
In a heavy bottom fry pot, add 1 1/2 inches of oil and heat to 365 F.
Using a 1-ounce ice cream scoop (about 2 tablespoons), gently drop the batter into the hot oil.
Fry several hushpuppies at a time without overcrowding, turning them with a slotted spoon until golden brown on both sides, about 1 1/2 to 2 minutes total.
Transfer to a wire rack set over a rimmed baking sheet and keep warm in a 200 F oven.
Repeat with the remaining batter, maintaining oil temperature.
Serve immediately with hot sauce. Enjoy!




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