Hushpuppies

Published as part of the “Saltwater Sensations” cookbook.

2 cups waterground cornmeal
1 tablespoon flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons finely minced onions
1 cup buttermilk
1 beaten egg
hot fat

Combine first five ingredients; add onion and mix with buttermilk. Stir in egg. Drop by spoonful into hot, deep fat and fry until golden brown. The fat must not be too hot, or the hushpuppy too large, or they will not cook through.

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