Riverview’s Hushpuppies
1 ½ c. yellow cornmeal (not self-rising)
½ c. self-rising flour
1 small onion, chopped
½ tsp. salt
½ tsp. baking powder
2 eggs
1 or more cups buttermilk
Mix all ingredients to a rather stiff batter consistency. Drop in hot peanut oil pre-heated to 325 degrees, one teaspoon of batter at a time. Dip spoon in a glass of water after each hushpuppy is dropped. Cook until golden brown. Can be made one hour or so before cooking.