Author: Emily
Date Posted: 7/11/2005
Spicy: No


2 teaspoons of baking powder
1 cup of cornmeal (la-di-da stone ground is really nice and tastes old-fashioned, but you can use any cornmeal really)
1 teaspoon of salt
1 small onion or bunch of scallions
1/4 cup water or milk
Cooking oil or Crisco --enough



Mix 2 teaspoons of baking powder and a teaspoon of salt into a cup of cornmeal.
Mince a small onion very fine and have it ready.
Meanwhile beat an egg very well and stir it into the cornmeal mixture, then add the minced onion.
Then stir in about 1/4 cup of water (milk if you are feeling fancy) until you have a stiff dough that you can shape into hushpuppy shapes with a couple of spoons.

Heat up a couple of inches of oil (or Crisco) in a heavy pot. Throw one pup in ... if it browns too fast, turn down the heat. If it slops up the oil and doesn't brown, turn up the heat. When you've got it right, cook the rest of them, three or four at a time, and drain them on paper towels.
There's plenty of salt in the recipe already, but heck, I salt them again, and boy, are they good.


The best hush puppies on the Outer Banks were those made by Basil Daniels, and the Seafare a very close second, but these aren't bad, either. Some people add a pinch of sugar to the batter