a basket filled with fried food next to a carton of jelly
Heat the oven to 400 F. Lightly coat a muffin pan or baking sheet with cooking spray; set aside. In a medium saute pan, add oil and saute the onions until soft and tender, about 5 minutes. Set aside to cool. In a medium bowl, combine the remaining ingredients with the cooked onions. Mix well.
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Step 1. Make the batter. In a large bowl, combine the dry ingredients, and whisk to mix. In a medium bowl, whisk the egg and buttermilk. Stir the wet mixture into the dry mixture, just until combined. Then, fold in the onion. Step 2. Scoop and fry. Then, heat your oil to 375°F and prepare to fry.
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Directions. Preheat the oven to 450. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray. In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper. In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
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Alright then, let's head on out to the kitchen, and…. Let's Get Cooking! Southern Hushpuppies - You'll need these ingredients. Place 1 cup self-rising flour in a medium sized mixing bowl. Add 1/2 cup Self-Rising Corn Meal. Add 1 Tablespoon of white granulated Sugar. Add 1/2 teaspoon of Salt.
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Get out a mixing bowl, silicone spatula, and a frying pan to get started. This recipe should make about 8 servings of 2 large hush puppies each, or more if making smaller hush puppies. Heat the oil. Heat 2 inches of cooking oil in a skillet over medium-high to high heat (the oil should have a temperature of 365°F (185°C)).
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Beat the eggs, milk, and oil in a small bowl. Add to the cornmeal mixture and stir in the mixing bowl until it's blended. Bake until golden brown and crispy, 15 to 20 minutes. Insert a toothpick.
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Use a whisk and mix together. Add the egg and buttermilk to the dry ingredients and mix together. Spray a mini muffin pan with nonstick cooking spray. Use a small cookie scoop to evenly divide the mixture into 20 spots in the muffin tin. Bake 15 minutes or until golden brown.
Baked Hushpuppies
Instructions. Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper in a large mixing bowl. In a separate bowl, whisk together the egg, and buttermilk. Add to the dry ingredients along with the grated onion and its juices, stirring until combined.
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To start, combine the cornmeal, flour, baking powder, salt, and cayenne pepper in a large mixing bowl. Then stir in the chopped onions, ensuring even distribution within the mixture. Next, whisk the buttermilk and egg together in a separate bowl. Then pour the wet ingredients into the dry ingredients and stir just until combined.
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In a medium bowl, combine cornmeal, sugar, flour, baking powder, salt/pepper, garlic/onion powder, and cayenne. Stir in onion and egg. Mix until just combined. Do not over mix. In a deep pot, heat about 2 inches of oil to 375 degrees F. Scoop batter into hot oil a few at a time. Fry for 3-4 minutes or until golden brown.
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In a medium to large Dutch oven, cast iron fryer, or heavy bottom pan add the oil and start preheating it over medium to medium high heat. In a medium mixing bowl add the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, smoked paprika, salt and black pepper. Stir with a wooden spoon to combine.
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Instructions. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, Cajun spice, and cayenne pepper. Add the buttermilk, eggs, melted butter, and onion and whisk until evenly combined. Let the batter rest for about 10 minutes to thicken.
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1 cup buttermilk, 1 large egg. Mix the ingredients until well combined, but don't over mix. Pour the oil into a large pan, and heat the oil over medium heat. 2 cups oil for deep frying. Once the oil is nice and hot, start spooning it the batter. Fry the hush puppies until the are nice a golden brown.
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Step 4. Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges. [! [The.
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Preheat oil: Preheat 2 inches of oil in a large skillet to 365 degrees. Mix together the dough: In a medium sized mixing bowl add the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper. Add the egg and buttermilk and stir until combined. Stir in cubed butter.
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Lightly spray 24-cup mini muffin pan. Combine the cornmeal, flour, baking powder, salt, pepper and minced onion. In a separate bowl, mix together the milk, eggs and butter. Fold the egg mixture into the flour mixture until just moistened. Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups.
