Ingredients & Directions
3 c Self-rising white cornmeal
1 c All-purpose flour
1 tb Sugar
1 ts Baking powder
1 md Onion; chopped fine
2 1/4 c Buttermilk
2 tb Bacon drippings
Combine dry ingredients. Add buttermilk and bacon drippings, stir until
well blended. Pour about four inches of peanut oil into a frying skillet or
deep fryer and heat to 350 degrees. Spread batter evenly, 1/2 inch thick,
on flat surface of a pancake turner. With a knife, push 1/2 inch wide
segments of batter into the hot oil, cooking only a few at a time. When
hush puppies float, turn them so they brown evenly. Drain on paper towels.
Yields
1 Servings
