Add The Cornmeal, Flour, Sugar, Salt, Baking Powder, Baking Soda, Garlic Powder, Onion Powder, And Cayenne To A Large Bowl, Stir To Combine.
Serve warm with lemon wedges and tartar sauce. I like to use sugar in mine but feel free to eliminate the sugar or add half the called amount. Add in the buttermilk ( or substitution), and egg.
In A Separate Bowl, Whisk The Egg With The Buttermilk.
Place the cornmeal mix, flour, onion powder, and black pepper in a medium bowl and stir to combine. Deep frying is between 325°f and 365°f. Hush puppies will rise back to the top of the hot oil.
Add The Wet Ingredients To The Dry.
Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!). Bake at 400 degrees fahrenheit for about 12 to 15 minutes or until golden brown, flip in between. Heat up oil in a pot, until it reaches 365 degrees f.
Stir In The Onions, Buttermilk And Egg Until Thoroughly Mixed.
Using two teaspoons, scoop batter out of bowl with one teaspoon and carefully push the batter off of the teaspoon with the second teaspoon into the hot oil. Smoked bacon cheddar hush puppies in good flavor. They will look more like a corn bread but still have the same delicious flavor.
Allow To Turn Golden Brown On One Side And Then Gently Flip The Hush Puppies Onto The Other Side For Browning With A Slotted Spoon.
To freeze them, let the hush puppies cool completely, then place them evenly spaced in a single layer on a baking sheet. Add the entire can of corn, milk, and onions to the mixing bowl next. When mixing in the solid ingredients, try using a rubber spatula and gently “fold” in the ingredients instead of mixing.
