These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.
Notes:For varying salt preferences, I've offered a range. I suggest starting with the less amount, taste the batter or fry one, and then add more if desired.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|Special equipment:||heavy duty pot|
|This recipe appears in:||One Bowl Baking: Buttermilk Hushpuppies|
- 1 cup cornmeal
- 1/2 cup (2 1/2 ounces) all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 3/4 to 1 teaspoon salt (see note)
- 1/4 teaspoon cayenne
- 1 small onion, minced (about 1/4 cup)
- 1/2 cup plus 2 tablespoons buttermilk
- 1 tablespoon (1/2 ounce) unsalted butter, melted
- 1 teaspoon hot sauce
- 2 tablespoons chopped scallions (optional)
- Oil for frying
- Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 3/4 teaspoon sugar
- 1/4 teaspoon cayenne
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh juice from one lemon
- 1 to 2 teaspoons hot sauce
- 1 tablespoon chopped scallions
Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.
Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.
Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.