Gary Wiviott's Cornbread

Course : Cornbreads
Serves: 4-6
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1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 medium green onion - chopped fine
2 teaspoons baking powder - double acting
1 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons vegetable oil for deep-frying

Preparation / Directions:

In a medium mixing bowl, combine the cornmeal, flour, green onion, baking powder, and salt. Beat together the milk and egg in a cup and stir into the dry ingredients, just enough to moisten the dry ingredients thoroughly Pour the oil into a heavy skillet or wide pot to a depth of 2-3 inches. Heat to 350F. Drop the batter by tablespoonfuls into the oil, being careful not to crowd the pot (fry in batches, if necessary). Fry the hushpuppies until crisps and golden, about 3 minutes. Remove with a slotted spoon and drain on paper toweling. Serve hot.

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