makes
30
prep
25 minutes
cook
30 minutes
difficulty
Easy
makes
30
serves
preparation
25
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 280 g cornmeal or polenta
- 120 g plain flour
- 4 tbsp sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup buttermilk
- ¼ cup water
- 80 g butter, melted
- ¼ tsp hot sauce
- oil for frying – vegetable is good
Chilling time 1 hour
Instructions
Mix the polenta, flour, sugar salt and baking powder together.
In another bowl, pour in the buttermilk, water and hot sauce, mix well.
Pour the wet ingredient mix into the dry ingredient mix all at once and whisk to combine. Cover the mixture with some plastic wrap to avoid a crust forming, allow the mixture to rest in the fridge for 1 hour.
Take the dough from the fridge, it’s easier to form when cold, and shape into crescents – as they do in North Carolina – or another shape if you prefer.
Heat your oil in a frying pan. Shallow fry the hush puppies until they are golden on all sides. Drain on kitchen towel before serving.
Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Merryl Batlle.
This recipe was published in Temples of BBQ, by Lance Rosen (, hbk, $49). Read our review .
This is part of our . For recipes, our guide to American BBQ and tips on smoking, head .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
