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


YIELD
About 2 dozen

TIME
Cook: 10 min.

INGREDIENTS
  • 1 cup + 1 Tbsp. cornmeal
  • 1 cup + 1 Tbsp. flour
  • 4 tsp. baking powder
  • 1/4 cup granulated sugar
  • 1/2 tsp. Kosher Salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • More vegetable oil for frying
  • 1/4 cup Cinnamon Sugar


DIRECTIONS

Whisk cornmeal, flour, baking powder, sugar, and 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.



SERVING SUGGESTIONS

Enjoy with coffee or hot chocolate. Drizzle with melted chocolate or caramel sauce for a decadent dessert.

THANKS TO
Adapted from The Black Peppercorn blog

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65


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