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Piney Woods Hush Puppies

Piney Woods Hush Puppies is a breads recipe made with Yellow Corn Meal Tb Baking Powder, Soda Ea Egg, Salt C Buttermilk, Granulated Sugar C Cooking Oil, and All Purpose Flour. Serves 48. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 cup
• 1 tsp
• 1 tsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon.

2. 2

   If it is too soft, add more cornmeal.

3. 3

   Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute.

4. 4

   Allow oil to heat a few seconds after removing a batch.

5. 5

   Delicious freshly cooked and hot; however, leftover hush puppies freeze well.

6. 6

   When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp.

7. 7

   Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes.

8. 8

   When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil.

9. 9

   If they are cooked in oil that is too hot, they will not cook in the center.