Name: Snickerdoodle Hushpuppies
Cook time: 10 minutes
Yield: 6 servings
Ingredients: 1 cup + 1 Tbsp. cornmeal; 1 cup + 1 Tbsp. all-purpose flour; 4 tsp. baking powder; 1/4 cup granulated sugar; 1 egg; 1 cup milk; 1/4 cup vegetable oil, plus more to fry

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Snickerdoodle Hushpuppies

Recipe by Adapted from The Black Peppercorn blog

All-Purpose Cooking

30-Minute Meals

Make these cinnamon sugar coated hushpuppies for breakfast, for dessert, or for a sweet afternoon snack.

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Serves 6 servings

Cooking Time 10 minutes

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Ingredients

1 cup + 1 Tbsp. cornmeal 1 cup + 1 Tbsp. all-purpose flour 4 tsp. baking powder 1/4 cup granulated sugar

1/2 tsp. Mayan Sea Salt

1 egg 1 cup milk 1/4 cup vegetable oil, plus more to fry

1/4 cup Cinnamon Sugar

Directions

Step 1 Whisk cornmeal, flour, baking powder, sugar, and Mayan Sea Salt together in a large bowl. Whisk egg with milk and 1/4 cup vegetable oil together in a separate bowl. Fold wet ingredients into dry until just combined.

Step 2 In a medium saucepan, heat about 2 inches of oil to 350 degrees. Line a baking sheet with paper towel and set it beside the heating oil. Place Cinnamon Sugar in a wide bowl and set it next to the baking sheet.

Step 3 When oil is ready, drop heaping tablespoon size scoops of batter into the hot oil in batches of 4 or 5 at a time. Fry for 1 to 2 min. per side, until each side is browned. Transfer to the paper towel-lined baking sheet to drain and cool. Repeat with remaining batter.

Step 4 While hush puppies are still warm but cool enough to handle, roll them in the Cinnamon Sugar until well coated. These are best served soon after being fried.