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1 quart vegetable oil for frying, or as needed
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, room temperature
1 cup cornmeal
1 cup all-purpose flour
1/4 cup canned corn
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup minced onion
4 green onions, minced
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
Preheat oven to 200 degrees F (95 degrees C).
Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
Combine cornmeal, flour, corn, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
2 cups unbleached self-rising flour
¼ cup shortening
1 cup cooked country ham, finely chopped
1 cup shredded Swiss cheese
¼ cup milk or buttermilk
2 ½ tablespoons butter or margarine, melted
1 cup sour cream
Preheat oven to 450 degrees.
Measure flour into medium to large bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add ham, cheese, milk or buttermilk, and sour cream. Mix until well blended.
Knead gently on lightly floured surface 2-3 strokes.
Roll dough about ½ inch thick. Cut without twisting cutter.
Bake on ungreased baking sheet for 8-10 minutes. Brush tops with melted butter or margarine. Serve warm.