HUSH PUPPY CORN CAKES
Over at Cheap Healthy Good (http://tinyurl.com/nnj2oe), Kris tried making hush puppies from a recipe in _Food & Wine_. In an effort to reduce the fat, she tried pan frying them - but they immediately spread out and turned into something that looked like arepas (to me, they look like small blini), but tasted like hush puppies - partly due to the 1% milk creating a thinner batter, and partly due to the lower temperature and non-immersive nature of pan-frying. Regardless, she said they were tasty. Using expensive farmer's market eggs, she estimated they cost about 9 cents each; with supermarket eggs, they might be as low as 7 cents each.
Provided by DrGaellon
Categories Grains
Time 40m
Yield 30 corncakes, 30 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
- In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
- Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.
Nutrition Facts : Calories 55.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 21.5, Sodium 252.9, Carbohydrate 7.7, Fiber 0.5, Sugar 1.3, Protein 1.6
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