Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup (120ml) buttermilk (or milk with 1 teaspoon vinegar)
  • 1 large egg
  • 1/2 cup (75g) finely chopped onion
  • 1/4 cup (60g) corn kernels (fresh or frozen)
  • Vegetable oil for frying (enough to fill a deep pan about 2 inches deep)

Instructions:

  1. In a large bowl, combine cornmeal, flour, baking powder, salt, sugar, and cayenne pepper.
  2. In a separate bowl, whisk together buttermilk and egg.
  3. Pour the wet ingredients into the dry ingredients, mixing until just combined.
  4. Gently fold in chopped onion and corn until evenly distributed.
  5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up.
  6. In a large deep pan, heat vegetable oil to 350°F (175°C). Use a frying thermometer for accuracy.
  7. Once the oil is hot, use a scoop or tablespoon to drop the batter into the oil, taking care not to overcrowd the pan.
  8. Fry in batches for 3-4 minutes, turning occasionally, until golden brown.
  9. Using a slotted spoon, remove hush puppies and place them on paper towels to drain excess oil.
  10. Serve warm with your choice of dipping sauce.