Good Old Fashioned Hush Puppies: A Classic Down-South Recipe

(Originally published at Yahoo.voices formerly Associated Content~6/27/2009)

ABSTRACT: My great grandmother had a lot of down south traditions, and one of them was to make crispy, tasty hush puppies

CONTENT: (©Oct 9, 2008~Ciao~This recipe first appeared at Ciao under my pen-name of pyewacket)

Here's a real old-time traditional down South recipe that is a particular favorite with fried fish...especially Catfish.

Hush puppy recipe

Shortening, or oil for frying
1/2 cup cornmeal, preferably stoneground
6 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
scant 1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup very finely minced white onion
1/3 cup fresh, whole corn kernels ( or substitute frozen corn, parboiled and drained)
1/2 cup plus 2 tablespoons buttermilk
(Variations: Add 3/4 cup very finely shredded sharp cheddar and a pinch of ground red pepper (cayenne)

In a large, heavy skillet, heat 1/8 inch shortening or oil until smoking.
In a bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Stir in onion and corn, and the variation ingredient if using. Make a well in the center and add buttermilk. Stir until just combined, do not overmix.

Drop batter by teaspoonfuls into the hot oil. (Note: Do not crowd the skillet, cook hush puppies in several batches if necessary.) Cook about 2-1/2 to 3 minutes, turning several times or until golden-brown. Drain briefly on paper towels and serve hot.