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.
Serves
6 servings
Cooking Time
10 minutes
Ingredients
1 cup + 1 Tbsp. cornmeal 1 cup + 1 Tbsp. all-purpose flour 4 tsp. baking powder 1/4 cup granulated sugar
Mayan Sea Salt
1/2 tsp. Mayan Sea Salt
1 egg
1 cup milk
1/4 cup vegetable oil, plus more to fry
Cinnamon Sugar
1/4 cup Cinnamon Sugar
Directions
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. 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. 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. 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.
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