MAMA'S CORNMEAL HUSHPUPPIES

Mama's Cornmeal Hushpuppies image

Yield makes 48

Number Of Ingredients 5

Previous Next

2 cups self-rising cornmeal (see Note)
1 large jalapeño, seeded and chopped fine
3/4 cup finely chopped onion
2 cups buttermilk
8 cups peanut oil, for frying

Steps:

In a large bowl, mix the cornmeal, jalapeño, and onion. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil to 250°F. (If you are making these to serve with fried catfish, just let the oil cool until it reaches 250°F.)
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 4 to 5 minutes. Remove them from the oil with a slotted spoon and drain on paper towels. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
From Gwen
The idea for adding jalapeños comes from Herb's sister, Patty.
Note
If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.