I didn’t have a lot of hushpuppies growing up. Sometimes my mother would pick up seafood from a take-out spot, and there would be hushpuppies as a side dish. Sometimes I’d eat them; sometimes I wouldn’t. Back then, I preferred the ones without onions to the ones with. Times have changed. These days, my hushpuppies have to have onions. They really enhance the flavor and add a little variety to the mouthfeel as you are eating them.
Directions
- In a large bowl, combine the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the egg, buttermilk, canola oil, and onion. Add the buttermilk mixture ingredients to the cornmeal mixture and whisk just until combined.
- Pour 3 inches of vegetable oil into a large cast-iron skillet and heat to 350° to 365°F.
- Working in batches to not crowd the pan, drop the batter by tablespoons into the oil. Fry until golden brown, 2 to 2½ minutes. Drain on paper towels.
- Serve warm with honey butter.
Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.
