Nothing goes with white beans like Fried Cornbread.
At a restaurant not too far away this is called the “Po’ Boy Special”. It comes with a slice of Vidalia onion and a tall glass of iced sweet tea.
Last week we had some white beans flavored with baked ham and some fried cornbread. I like Aunt Mary’s Red Tomato Relish on my white beans. Just a taste brings back sweet memories.
A couple nights later, my Handyman fried some fish and we made Hush Puppies. Those were yummy, too. My friend, Karen, has the best Hush Puppy recipe!
I’m sharing both these recipes today.
1 cup of self rising white cornmeal
1 cup of buttermilk
2/3 cup of self-rising flour
1 egg, beaten
Mix the ingredients together and fry like pancakes on an oiled hot griddle or skillet. Like pancakes, when you see the bubbles on top, it’s time to flip them. Another minute or so on that side and they should be done. Remove to a serving plate and try not to pinch off the crispy edge while the others cook. Good luck. 🙂
There are many opinions as to where the name “Hush Puppies” came from, but the general concensus is that the name has something to do with keeping dogs quiet.
“Hush puppies–golden-brown puffs invented to shush up the barking puppies at an outdoor feast; made by putting corn-bread batter into deep fat.”
—American Heritage Cookbook, American Heritage [American Heritage:New York] 1964 (p. 128)
Karen’s Hush Puppies
2 cups self-rising cornmeal mix
3 tablespoons self-rising flour
2 tablespoons sugar
1/4 cup diced onion
1/4 cup green bell pepper (omitted this time)
1 cup milk
1 egg, beaten
vegetable oil for deep-frying
In a mixing bowl, combine cornmeal mix, flour, sugar, onion, and pepper. Add milk and egg; mix well. Let stand for 5 minutes. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Makes about 12 large hush puppies.