A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
2 cups yellow cornmeal
1 cup all-purpose flour
3/4 teaspoon seasoned salt
1/2 teaspoon cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped scallions
1 or 2 jalapeño peppers
2 large eggs
1 cup buttermilk
2 tablespoons bacon grease
canola oil or lard, for deep frying
In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.
Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.
Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it's hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.