Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 large onion, finely chopped
  • 2 large eggs, beaten
  • 1 cup (240ml) buttermilk
  • Vegetable oil for frying

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cayenne pepper.
  2. Sauté Onions: Lightly sauté the chopped onion until just softened. Set aside to cool slightly.
  3. Mix Wet Ingredients: Whisk together eggs and buttermilk in a separate bowl.
  4. Combine Mixtures: Add the wet mixture and sautéed onions to the dry ingredients, stirring until just combined.
  5. Chill Batter: Cover and refrigerate for at least 30 minutes.
  6. Heat Oil: Warm vegetable oil to 350°F (175°C) in a pot.
  7. Fry Hushpuppies: Drop spoonfuls into hot oil, frying until golden brown (about 3-4 minutes).
  8. Drain Excess Oil: Transfer hushpuppies to paper towels or a cooling rack.
  9. Serve Warm: Enjoy with dipping sauce or main dish.