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Post subject: Piney Woods Hush Puppies  PostPosted: Apr 07, 2005 - 06:45 AM

For Corsair
dishes that call for a 2x4's
Buzz Saw


Recipe By : Diane Haught

Serving Size : 48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Yellow Corn Meal
1 t Soda
1 t Salt
2 tb Granulated Sugar
2 tb All-Purpose Flour
1 tb Baking Powder
1 Egg, beaten
2 c Buttermilk
1 1/2 c Cooking Oil (about)

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.



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