“Very good but really more pancakey than hush puppy like. From Cheap, Healthy, Good blog.”
READY IN:
25mins
SERVES:
28
YIELD:
28 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
  2. In a large pan, heat ½ tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbles appear on the side facing you, then flip over and continue cooking until golden brown.
  3. Repeat until batter is finished, replenishing the pan with ½ tablespoon of olive oil with every new batch. Adjust heat as needed.
  4. Serve with shrimp, honey butter, mozzarella, or anything else you can think of.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: