Mama's Cornmeal Hushpuppies

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves48
  • DifficultyEasy
2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Salt
2 cups buttermilk
8 cups peanut oil, for frying

1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.

2 .Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 120°C.

3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

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