Lightly adapted from the Mama Dip’s Kitchen cookbook. I tend to like the hush puppies oblong instead of round–it’s just how I’ve had them more often–but you can make them any which way you like. As you can see, my “oblong” ones turned out all kinds of shapes, which was a-okay with me.
1 cup cornmeal
½ cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup finely minced or grated onion (about ¼ onion)
½ teaspoon garlic powder (optional)
1 egg, beaten
¾ cup buttermilk (or ½ cup plain yogurt, thinned with ¼ cup water or milk), plus more if needed
If you like, serve with some butter, tartar sauce, or ranch dressing. I’ve always preferred them plain.