A must with southern barbecue. The story goes that cooks used to make a couple of these up quick in the kitchen to toss to the dogs who were whining for scraps.
| ¾ cup | corn meal | |||||||||||||
| ½ cup | flour | |||||||||||||
| ½ tsp | baking powder | |||||||||||||
| ¼ tsp | baking soda | |||||||||||||
| ¼ tsp | salt | |||||||||||||
| ½ cup | buttermilk|
| 1
| egg
|
| 2 tsp
| bacon drippings
|
| ½ cup
| onion, very finely chopped
|
| —
| minced jalapeños or jalapeño spice (optional)
| |
1. Combine all the ingredients together in a large bowl, and mix well, but not too much.
2. Melt enough shortening at 375° in a skillet or deep fryer to completely cover the hush puppies. Drop small balls of batter (approximately 1½-2 inches in diameter), a few at a time, into the hot oil and deep fry until crisp and golden brown, 2 to 3 minutes.
3. Drain on paper towels, and serve at once. Makes about a dozen.