This fried cornbread is good with barbecue or fish. When frying hushpuppies, don't overcrowd them, or they will cook too slow and be greasy. -Mildred Council
1 cup self-rising cornmeal
1/2 cup self-rising flour
2 tablespoons finely chopped
1 egg, beaten
1/2 cup buttermilk
Mix together the cornmeal, flour and onions. Stir in the egg and buttermilk. Let the mixture sit for 3 to 5 minutes, then stir again so the dough will hold together better while cooking. Drop the batter by tablespoon into a deep fat fryer at 350 degrees and fry until brown all over. Or cook the hushpuppies in a frying pan filled with enough oil to allow them to float. Drain on a paper towel.
Reprinted from Mama Dip's Kitchen, by Mildred Council, with the permission of UNC Press.
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