Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Mama's Cornmeal Hushpuppies

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. 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, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

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