Sadly enough, today’s two recipes polish off our possibilities for making corn dodgers and hush puppies.
Everett cook Lizzy Warner starts us off with the last of her found-online recipes. It’s for one of the baked varieties, said to make dodgers that are semi-crisp on the outside and soft on the inside. It comes with an optional egg substitute, too.
The second, a jazzed-up take on hush puppies, is one we have to have only partially because it’s been haunting me for months now, ever since I decided not to jot it down the first time I borrowed a copy of “Mom’s Best Made Easy” from my wonderful library.
Though I’ve loved hush puppies since repeatedly gorging myself (well, my husband did, too) on them in the Carolinas some years ago, I’ve yet to take the time to actually make a batch.
So let’s see what we make of:
Corn dodgers
1 cup cornmeal
1/2 teaspoon salt
2 tablespoons sugar
1 cup boiling water
2 tablespoons olive oil
Optional: 1 egg, beaten (or substitute 1 tablespoon flax meal steeped in 3 tablespoons water, then pulsed in a food processor)
Preheat oven to 400 degrees. In a mixing bowl, mix together the cornmeal, salt and sugar.
In a separate bowl, mix together the boiling water, oil and, if desired, the egg or egg substitute. Combine the cornmeal mixture and boiling water mixture, mixing until blended.
Drop by spoonfuls onto a greased cookie sheet and bake for 20 minutes.
Peppery hush puppies
2 cups cornmeal
1 cup plus 3 tablespoons flour
2 teaspoons baking powder
11/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
2/3 cup water
1/2 cup buttermilk
1/2 cup butter, melted
1 cup grated onion
2 jalapeno peppers, seeded and chopped
1 small green pepper, chopped
Oil for deep-fat frying
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.
Makes 6 dozen.
The next Forum will appear in Wednesday’s Good Life section.
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