6 cups cooking oil
1 ½ cups self-rising cornmeal (I only use Martha White, coarse ground)
½ cup self-rising flour
½ teaspoon baking soda
½ teaspoon salt
1 small onion, chopped
3 or 4 green onions, thinly sliced
1 cup buttermilk (always the real thing)
1 egg, lightly beaten
variety, you can add freshly-cooked bacon, chopped or crumbled.
Sometimes, I add shredded cheddar so that I have a variety of flavors.
For example, I start with the basic recipe and make three batches, one
just straight, one with bacon, and one with cheddar. Sometimes I even
make one batch with both bacon and cheddar.
a large, deep pot, preheat oil for frying to 350 degrees F. In a
mixing bowl, stir together the cornmeal, flour, baking soda, and salt.
Stir in the onion. In a small bowl, stir together the buttermilk and
egg. Pour the buttermilk mixture into the dry ingredients and mix until
blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the
spoon in the hot oil after each hushpuppy is dropped in the oil. Fry
until golden brown, turning the hushpuppies as needed during the cooking