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Categories: Breads, Sides, Vegetarian

Hush puppies

Hush puppies
Bob Chamberlin / Los Angeles Times

TWO wildly opposing trends of recent years -- artisanal bakeries and the low-carb diet -- have taken a toll on one of the greatest traditions in American cooking. Starting in Colonial times or even earlier, homemade quick breads such as ... Read more

Total time: 1 hour, 15 minutes | Serves 18 to 24
Note: These also can be deep fried in little balls.
  • 1 cup coarse yellow cornmeal, preferably organic
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 egg
  • 1/4 cup buttermilk
  • 1 small onion, finely chopped
  • Bacon grease, butter or peanut oil for frying

Step 1Bring a small pot of water to a rolling boil. In a mixing bowl, combine the cornmeal, sugar, baking soda and salt and mix well. Add three-fourths cup boiling water and stir to blend well. Let cool slightly, about 10 minutes.

Step 2Add the egg, buttermilk and onion to the batter and mix well.

Step 3Coat a 10-inch cast-iron skillet with just enough bacon grease, butter or oil to cover the bottom in a glaze, about 3 tablespoons. Turn heat to medium-high.

Step 4Working in batches of three to four each, use a tablespoon to drop the batter into the pan to make small cakes. They will spread slightly as they cook. Cook 4 to 5 minutes on each side, until browned and crisp-edged. Add extra grease as necessary to keep the pan glazed while frying. Serve immediately.

Each of 24 hush puppies:
74 calories; 1 gram protein; 5 grams carbohydrates; 0 fiber; 5 grams fat; 2 grams saturated fat; 13 mg. cholesterol; 87 mg. sodium.
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