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  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon kosher salt
  • Canola or Vegetable oil for frying


Combine the buttermilk and egg in a bowl.
Combine all remaining ingredients except the oil in another, large bowl.
Add the buttermilk/egg mixture to the large bowl and stir to combine. The mixture should be thick.
Heat a few inches of oil in a pan or fryer and drop 1/2- tablespoon sized dollops of batter into the hot oil. Fry until golden brown and remove from oil.
Serve with dipping sauces (tartar sauce, cocktail sauce, remoulade or ketchup).

Hushpuppies traditionally are served as a side dish with seafood.

Recipe from Ballard Market - Culinary Resource Center
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