Hush Puppy Corn Cakes

Submitted by DrGaellon

"Over at Cheap Healthy Good (http://tinyurl.com/nnj2oe), Kris tried making hush puppies from a recipe in _Food & Wine_. In an effort to reduce the fat, she tried pan frying them - but they immediately spread out and turned into something that looked like arepas (to me, they look like small blini), but tasted like hush puppies - partly due to the 1% milk creating a thinner batter, and partly due to the lower temperature and non-immersive nature of pan-frying. Regardless, she said they were tasty. Using expensive farmer's market eggs, she estimated they cost about 9 cents each; with supermarket eggs, they might be as low as 7 cents each."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 30 corncakes
• Serves: 30

ingredients

• 1 cup coarse yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking soda
• 2 teaspoons kosher salt
• 2 teaspoons dried oregano or 2 teaspoons italian seasoning
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon fresh ground black pepper
• 3 large eggs, lightly beaten
• 3⁄4 cup 1% low-fat milk
• 2 scallions, finely chopped
• 3 tablespoons vegetable oil, divided

directions

1. In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
2. In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
3. Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.