Hush Puppy Mix
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A dry mix of cornmeal, flour, dried onion and spices that keeps for months. Stir in buttermilk and egg, then fry spoonfuls until golden for about 24 small hush puppies.
Ingredients
- 1 1/2 cups yellow cornmeal
- 3/4 cup flour
- 3 tablespoons dried minced onion
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground red pepper
Equipment
- airtight jar
- zip-top bags
- skillet
Directions
- Put the dry ingredients in a jar, vacuum-seal bag, or zip-top bag and close it.
Notes
To make: 1 1/2 cups buttermilk, 1 egg beaten, vegetable oil for frying heated to 350F. Heat the oil to 350F in a fryer or deep skillet. Stir buttermilk, egg, and the entire jar of mix until combined. Drop spoonfuls into the hot oil; fry until golden brown on all sides. Drain on paper towels.
Storage: dry mix airtight in a cool, dry, dark place up to about 6 months; cooked hush puppies refrigerated within 2 hours, eat within 3 to 4 days.
Nutrition
Serving: 90g | Calories: 160kcal | Carbohydrates: 31g | Protein: 5.5g | Fat: 2g | Saturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 519mg | Potassium: 178mg | Fiber: 2.1g | Sugar: 3.7g | Vitamin A: 128IU | Vitamin C: 1.5mg | Calcium: 97mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1 1/2 cups buttermilk, 1 egg beaten; not counted (no amount given): vegetable oil for frying heated to 350F; flour counted as all-purpose flour, dried minced onion counted as dehydrated onion, ground red pepper counted as cayenne, buttermilk counted as lowfat buttermilk. Brands and portions vary, so use it only as an approximation.
