Hush Puppies/Paula Deen Recipe
John Douglas
TIA,
John
PS: Look at how close Steve's address "@covad.net is to covid.... small world.
Also, anyone know where or what Gary W has been up to?
-------- Forwarded Message --------
| Subject: | Re: [bbq] Hush Puppies/Paula Deen Recipe |
|---|---|
| Date: | Thu, 20 Feb 2003 11:04:05 -0500 |
| From: | Steve <wood...@covad.net> |
| Reply-To: | b...@thesmokering.com |
| To: | b...@thesmokering.com |
Hush Puppies Recipe courtesy Paula Deen 6 cups peanut oil 1 1/2 cups self-rising cornmeal 1/2 cup self-rising flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 small onion, chopped 1 cup buttermilk 1 egg, lightly beaten Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Yield: 35 hush puppies Prep Time: 10 minutes Cook Time: 20 minutes Difficulty: Easy Steve wrote: > Paula Dean made some good lookin hushpuppies on the food channel the > other day. I believe she used self rising flour and self rising > cornmeal. I'll look it up later and post when I get a chance. > > Steve > > Gary Wiviott wrote: > >>OMJ, >> >>Good looking hush puppies, but I hear from Big B Bruce Cook that Big Jim's >>best hush puppie recipe the one with tuna. >> >>Hummmmmmmmmmm, Tuna. I'll post the recipe under separate cover along with >>the hush puppie recipe that I usually make, one by Alex Patout of New >>Orleans fame. >> >>Regards >> >>Smoking in Chicago, >>Gary >> >>From: "James H. Anderson" <ole...@atlantic.net> >> >> >> >>>Everbody, >>>My special recipe for hush puppies wuz requested. Sorry bout that but I >>>ain't got none that be mine. Take heart though, here are the ones >>>requested. Only thing is that they wuz made up by Big Jim -- not Ole >>> >>> >>Jim >> >> >>>but here they is anyhow. >>>OMJ >>> >>> >> >> >> >>---------------------------------------------------------- >>The Smoke Ring BBQ Mailing List >>To unsubscribe, e-mail: bbq-uns...@thesmokering.com >>For additional commands, e-mail: bbq-...@thesmokering.com >>Visit the list member's website: http://www.bbq-porch.org >>Sponsored by The Smoke Ring - http://www.thesmokering.com >> >> >> >> >> > ---------------------------------------------------------- The Smoke Ring BBQ Mailing List To unsubscribe, e-mail: bbq-uns...@thesmokering.com For additional commands, e-mail: bbq-...@thesmokering.com Visit the list member's website: http://www.bbq-porch.org Sponsored by The Smoke Ring - http://www.thesmokering.com
spe...@knology.net
to make one cup of self-rising cornmeal:
3/4 cup regular cornmeal
3 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon granulated salt
You can leave out the flour
spence
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Kevin Cleek
I make corn bread that uses one cup each of wheat flour and polenta-grind corn meal. It takes 1 tablespoon for the two cups of grains. You might want to start at about that rate of use. I didn't know the lack of gluten would still allow an all-corn bread. At any rate, I suspect that purchasing ground corn for polenta, which is coarser, might be less likely to be processed with wheat products. Here's a gluten-free all corn recipe that might work, though I haven't tried it. It uses about the same proportion of leavening agents to flours as a normal wheat/corn cornbread recipe. You could take a coarsely-ground polenta corn and mill it to a finer grind in a food processor or mill. https://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread. https://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/
Kevin
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David Mitchell
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David Mitchell
Homemade Cornbread
This recipe for Homemade Cornbread is naturally wheat free, but use our Gluten Free Medium Grind Cornmeal (ground and packaged in our dedicated gluten free facility) if you need a gluten free version.
· SERVINGS 9 servings
· PREP TIME 5 minutes
· COOK TIME 30 minutes
· PASSIVE TIME N/A
Ingredients
· 1-1/2 cups Medium Grind Cornmeal or Gluten Free Medium Cornmeal
· 2 tsp Baking Powder
· 1 Tbsp. Sugar
· 3 Tbsp. Safflower Oil or Canola Oil
· 3/4 cup Milk
· 1 Egg large
Instructions
1. Preheat the oven to 350°F. Grease an 8-inch square baking pan, set aside.
2. Blend the dry ingredients together.
3. Next, combine the wet ingredients and add them to the dry.
4. Mix well. Pour into the prepared baking pan.
5. Bake for 30 minutes at 350°F.
This is on the Bob's Red Mill website never made myself.John Douglas
John
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Best Regards,
John D