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Joined: Aug 2014
Posts: 4,903
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Campfire Tracker
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Joined: Aug 2014
Posts: 4,903
Mince or finely chop a sweet onion
Finley chop a seeded jalapeno.
1 Tbs Creole seasoning I use Tony Chacheres more spice.
3 Tbs sugar
2Tea baking powder
1/2 Tea Tymne
Stir up.
Add 2 cups Martha White yellow corn meal mix
1 cup all purpose flour
2 eggs
Stir to mix.
Add buttermilk to make a wet stiff dough.
Drop in hot oil tbs size. They will sink then float up then roll over as they cook.
They are the best I have ever had.
I cook them on a lower fire than when frying fish or they will be too dark when cooked through.

GB2

Joined: May 2009
Posts: 67
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Joined: May 2009
Posts: 67
I always use the House Autrey, follow directions on bag. I use a spoon but my secret is to dip spoon in cold water before dipping each spoonful of mix. Mix falls right into the grease this way.

Joined: Feb 2010
Posts: 1,580
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Joined: Feb 2010
Posts: 1,580
2 Cups self rising cornmeal
Half a cup self rising flour
Two medium white onions
Half of a smalliar of diced jalapeños
One egg
About a tablespoon of sugar
Enough buttermilk just to make it moist

Joined: Aug 2021
Posts: 1,839
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I mix my ingredients, corn meal, chopped onion, onion powder, salt, coarse ground pepper, oil, egg and a shot of milk, in a metal or glass bowl and use boiling water to form the dough. The boiling water helps keep the hushpuppies light and non-greasy.

Last edited by RHClark; 12/17/23.
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