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PINEY WOODS HUSH PUPPIES

Category:    Bread, Texas
Yield:48 servings
 
  2 1/2 c  Yellow Corn Meal                    1 tb Baking Powder
      1 ts Soda                                1    Egg, beaten
      1 ts Salt                                2 c  Buttermilk
      2 tb Granulated Sugar                1 1/2 c  Cooking Oil (about)
      2 tb All-Purpose Flour              
 
  Mix all dry ingredients; beat milk and egg together and combine with dry
  ingredients; batter should hold its shape when picked up in spoon. If it is
  too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and
  cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil
  to heat a few seconds after removing a batch. Delicious freshly cooked and
  hot; however, leftover hush puppies freeze well. When ready to serve frozen
  hush puppies, place on oven rack in preheated 250"F until very hot and
  crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small
  diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with
  oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in
  about 2 1/2 minutes. When batter consistency is correct and oil is at
  350"F, hush puppies will become firm, round shapes almost as soon as they
  enter the hot oil. If they are cooked in oil that is too hot, they will not
  cook in the center. Serving suggestions: Especially good served with fried
  catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:
  Texas Recipes from Texas Places v1
 

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