Piney

1 tb Baking Powder

1 ts Soda

1 Egg, beaten

1 ts Salt

2 c Buttermilk

2 tb Granulated Sugar

1 1/2 c Cooking Oil (about)

2 tb All-Purpose Flour

Mix all dry ingredients; beat milk and egg together and combine with dry

ingredients; batter should hold its shape when picked up in spoon. If it is

too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and 1 1/2 minutes; turn and cook on second side

1 minute. Allow oil

to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen

hush puppies, place on oven rack in preheated 250"F until very hot and 48 hush puppies

2" round. Hints on frying: Using a small

diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with

1 1/2 inches deep and heated to

350"F will cook three hush puppies in

about 2 1/2 minutes. When batter consistency is correct and oil is at

350"F, hush puppies will become firm, round shapes almost as soon as they

enter the hot oil. If they are cooked in oil that is too hot, they will not

cook in the center. Serving suggestions: Especially good served with fried

catfish, trout, shrimp, oysters, chicken or chicken-fried steak.