Golden, crispy cornmeal balls with a tender, savory inside, ideal as a Southern side dish.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup yellow medium ground cornmeal
02 - ½ cup all-purpose flour
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - 1 teaspoon sugar
06 - 1 teaspoon salt
07 - ¼ teaspoon ground black pepper
08 - ¼ teaspoon cayenne pepper (optional)
→ Wet Ingredients
09 - ¾ cup buttermilk
10 - 1 large egg
→ Aromatics
11 - ½ cup finely diced yellow or sweet onion
12 - 2 tablespoons chopped fresh chives or scallions (optional)
→ For Frying
13 - Vegetable oil for deep-frying, about 6 to 8 cups
# Cooking Directions:
01 - Whisk cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne pepper in a large bowl until evenly mixed.
02 - In a separate bowl, whisk together buttermilk and egg until smooth and fully combined.
03 - Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
04 - Fold in diced onion and optional chives or scallions, then let the batter rest for 5 minutes to hydrate.
05 - Preheat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
06 - Use two spoons or a small ice cream scoop to drop heaping tablespoonfuls of batter into hot oil, frying in batches to maintain oil temperature.
07 - Cook for 2 to 3 minutes, turning occasionally, until hushpuppies develop a golden brown, crisp exterior.
08 - Remove hushpuppies with a slotted spoon, drain on paper towels, and serve immediately while hot.
