Have you ever seen a recipe, and wanted to make it, but didn’t want it to be very heavy, so you made a few changes, and then when you cooked it, it turned out really different than you thought, but it still tasted good?
That happened to me once.
Food & Wine had a great-looking recipe for hush puppies in their June issue, and I was itchin’ to try it out. Sadly, like 99.5% of hush puppy recipes, it required frying, which is not so great for the cheap/healthy/good thing we attempt here.
So, people! Go eat these … things. They’re sincerely very good, even if I can’t quite identify what they are.
Makes about 28 or 30 1-1/2” cakes
1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking soda
2 teaspoons kosher salt
2 teaspoons dried oregano or Italian seasoning
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
3 large eggs, lightly beaten
¾ cup 1% milk
2 scallions, finely chopped
3 tablespoons vegetable oil, divided
In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
In a large pan, heat ½ tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbles appear on the side facing you, then flip over and continue cooking until golden brown.
Repeat until batter is finished, replenishing the pan with ½ tablespoon of olive oil with every new batch. Adjust heat as needed.
Serve with honey butter, mozzarella, or anything else you can think of.
Approximate Calories, Fat, and Price Per Serving:
59 calories, 2.1 g fat, $0.09
source: http://cheaphealthygood.blogspot.com/2009/07/hush-puppy-corncakes-i-think.html
Adapted from the July 2009 issue of Food & Wine.