Hush-Puppies
Ingredients Needed:
3 Cups Vegetable Oil
1 ½ cups self-rising cornmeal
1 cup self-rising flour
½ cup Finely Minced onion
2 Cloves Minced Garlic
3 Tbsp of Minced Chives
1 Tbsp of Minced Jalapeno Pepper Or Hot Pepper
½ Cup of Grated Cheddar Cheese
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Method
Heat the oil to 350 degrees F. in a deep pot.
In a Medium mixing bowl, stir the cornmeal, flour, onion, garlic, chives, cheddar cheese jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.
Serve with a Honey Mustard or Light Mayo Dip