| 1 1/4 Cups |
Cornmeal |
|
| 1/2 cup |
Flour |
|
| 1/2 tsp |
Baking soda |
|
| 1/2 tsp |
Baking powder |
|
| 1 1/2 Tbsp |
Sugar |
|
| 1/2 tsp |
Salt |
|
| 1/2 tsp |
Pepper |
|
| 3 2/3 Tbsp |
Scallions |
Minced |
| 1 Large |
Egg |
|
| 2/3 cup |
Buttermilk |
|
| 2 Cups |
|
Canola, Peanut oil, or Lard |
Preheat the oven to 200-250 and place an oven proof plate covered with paper
towel on the middle rack.
Sift the cornmeal and flour into a mixing bowl. Add the rest of the dry ingredients.
Beat the egg and add. Slowly add 1/2 cup of buttermilk and mix with a spoon. Add
more buttermilk as needed until the batter is sticky.
In a large skillet, heat the oil to 350 - 375. Drop the batter, a teaspoon full at a
time into the hot oil making sure they don't stick together and cook for about 3
minutes, tipping them over to make sure they cook evenly.
When done, use a slotted spoon to transfer them to the warm plate in the oven.
Lots of good recipes can be found in this book but it isn't cheap so one would
have to be into southern cooking before they would go out to buy it. Sadly, this
is the case with specialty cook books. It isn't worth buying them for one or two
recipes that you will actually try.
The Lee Brothers Southern Cookbook.