Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Gary Wiviott's Cornread none 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1 green onion - chopped fine 2 teaspoons baking powder - double acting 1 teaspoon salt 3/4 cup milk 1 egg vegetable oil for deep-frying In a medium mixing bowl, combine the cornmeal, flour, green onion, baking powder, and salt. Beat together the milk and egg in a cup and stir into the dry ingredients, just enough to moisten the dry ingredients thoroughly Pour the oil into a heavy skillet or wide pot to a depth of 2-3 inches. Heat to 350 F. Drop the batter by tablespoonfuls into the oil, being careful not to crowd the pot (fry in batches, if necessary). Fry the hushpuppies until crips and golden, about 3 minutes. Remove with a slotted spoon and drain on paper toweling. Serve hot. Serves 6-8 MC Formatted by Kurt Lucas Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
