Sweet Honey Cornbread Hush Puppies
A sweeter version of the classic, drizzled with honey butter after frying.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 cups Yellow cornmeal
- 1/2 cup All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Buttermilk
- 1 large Egg, beaten
- 3 tablespoons Honey
- 2 tablespoons Unsalted butter, melted
- 1 quart Vegetable oil for frying
Instructions
- 1
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- 2
In a separate small bowl, mix the buttermilk, beaten egg, and 1 tablespoon of the honey.
- 3
Pour the wet ingredients into the dry ingredients and stir until just moistened; do not overmix the batter.
- 4
Heat 2 inches of oil in a deep skillet or Dutch oven to 365 degrees Fahrenheit.
- 5
Drop the batter by rounded tablespoonfuls into the hot oil, working in small batches to avoid crowding.
- 6
Fry for 2 to 3 minutes, turning occasionally, until the hush puppies are golden brown on all sides.
- 7
Remove with a slotted spoon and drain on a wire rack or paper towels.
- 8
Whisk the remaining 2 tablespoons of honey with the melted butter and drizzle over the warm hush puppies before serving.
Ratings & Reviews
No ratings yet
