I've never loved eating seafood, but I've always loved eating at Red Lobster, Joe's Crab Shack, and Long John Silvers. Why, you ask? Well, I'll tell you...I heart hushpuppies!
What's not to love about a hushpuppy? They are beautiful balls of cornbready goodness! And I just love saying the word...hushpuppy...hushpuppy...HUSHPUPPY!!!
These are incredibly easy to make...not exactly healthy, but incredibly easy. I blame their lack of health on my husband. I think he's secretly trying to fatten me up by picking these kinds of recipes.
To make, begin by pouring two inches of oil into a deep skillet and heating to 375 degrees. In need of an amazing skillet? Be sure to enter to win one just like mine! Drawing ends on Friday, so enter soon!
The ingredient list? - cornmeal, flour, sugar, baking powder, cayenne pepper, egg or egg substitute, a can of cream style corn, and salt and pepper.
Mix all of the ingredients together - just toss in a bowl and whisk everything up.
I decided to do something a little crazy this time. I halved the recipe. In one half, I used all-purpose wheat flour. In the other half, I used all-purpose gluten-free flour. I just wanted to see if it would work.
Good news...it did! The gluten-free version was a bit more dense, in my opinion, but my taste-tester of a husband couldn't really find any difference between the two.
Drop by tablespoonfuls into the hot oil and cook until golden brown.
Don't be dismayed if your first hushpuppy comes out looking like this...
This just means that you either left it in too long or that your oil was too hot. It happens (not to me, though...never happens to me).
This is what happens to me...
Serve up as a part of a fish fry and vow that you'll do 100 sit-ups a day for the next week to make up for it. It's worth it.
2 cups cornmeal
1 cup flour
1/4 cup sugar
1 T. baking powder
1 t. cayenne
can cream style corn
salt and pepper to taste
oil for deep frying
Heat 2-inches of oil to 375 degrees in a large skillet. Mix all other ingredients together and drop by tablespoonfuls into the oil. Cook until golden brown. Remove to a plate lined with paper towels to drain off excess oil. Makes about 3 dozen.
This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table