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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Hushpuppies with Chive Butter
southern
starter
fried
vegetarian
cast-iron
Cornmeal batter dropped straight into hot fat, craggy outside and steaming within, served with cold butter whipped with chives.
Cook Mode
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RECIPE
Hushpuppies with Chive Butter
Cornmeal batter dropped straight into hot fat, craggy outside and steaming within, served with cold butter whipped with chives.
Prep15 mins
Cook12 mins
Total27 mins
Servings8
southern
starter
fried
vegetarian
cast-iron
Ingredients
- 2 cups fine cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 small onion, grated
- 1 1/4 cups buttermilk
- 1 egg
- 3 cups peanut oil
- 1 stick butter, softened
- 1/4 cup chives, minced
- 2 tsp kosher salt
Preparation
1
Whisk the cornmeal, flour, baking powder and 2 tsp salt together.
2
Stir in the grated onion, buttermilk and egg until just combined, then rest the batter 10 minutes so the cornmeal hydrates.
3
Beat the softened butter with the chives and a pinch of salt; keep cold.
4
Heat 2 inches of oil in the skillet to 350F. Cast iron holds this temperature between batches better than thin steel — that is why it is used here.
5
Drop heaping tablespoons of batter into the oil, six at a time. They will turn themselves as they cook.
6
Fry 4 minutes until deep brown all over. Cut one open — if the center is still wet, drop the heat and give the rest an extra minute.
7
Drain on a rack and serve hot with the chive butter.
Servings and Nutrition
Number of Servings in Hushpuppies with Chive Butter8
Nutrition for 1 serving (4 hushpuppies)
340Calories (kcal)
6Protein (g)
38Carbs (g)
18Fat (g)
Protein 6.0g7%
Carbs 38.0g45%
Fat 18.0g48%