While we’re on the subject: Mississippi Hushpuppies
I am enamored by Regina Charboneau‘s recipes. Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina’s Table at Twin Oaks.
Mississippi Hushpuppies
(From Regina’s Food section in The Atlantic)
Here is Regina’s recipe for the treasured Southern dish. You can add what you like (when no one is looking).
• 1½ cups self-rising cornmeal (yellow or white)
• ½ cup self-rising flour
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon of granulated garlic powder
• ¼ teaspoon cayenne pepper
• ½ cup (about 1 small) chopped green onion, including the white bottom
• ½ to ¾ cup buttermilk
• 1 egg, lightly beaten
Using an electric fryer, preheat oil to 350 F.
In a mixing bowl, stir together the cornmeal, flour, baking soda, and salt, garlic powder, and cayenne. Stir in the green onion. (If you are adding other ingredients like bacon, crawfish or smoked fish, this is where you add them.)
In a small bowl, stir together half a cup of the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. You want the mixture to be stiff enough to roll into a one-inch ball. If the mixture seems too dry add a touch more buttermilk.
Fry until golden brown, turning the hushpuppies during the cooking process.
To read Regina’s account of the hushpuppy’s history, click here. (Hushpuppies: From Civil War to Modern Standby.)
