# What You'll Need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal (medium grind)
02 - ½ cup all-purpose flour
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - 1 teaspoon sugar
06 - 1 teaspoon salt
07 - ¼ teaspoon ground black pepper
08 - ¼ teaspoon cayenne pepper (optional)
→ Wet Ingredients
09 - ¾ cup buttermilk
10 - 1 large egg
→ Aromatics
11 - ½ cup finely diced yellow or sweet onion
12 - 2 tablespoons chopped fresh chives or scallions (optional)
→ For Frying
13 - Vegetable oil for deep-frying (about 1.5–2 quarts)
# Cooking Steps:
01 - Whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne pepper in a large bowl until thoroughly combined.
02 - In a separate bowl, whisk buttermilk and egg until fully blended and smooth.
03 - Pour wet ingredients into dry mixture. Stir gently until just combined—avoid overmixing to prevent tough hushpuppies.
04 - Fold in diced onion and chives or scallions. Let batter rest for 5 minutes to hydrate properly.
05 - Heat vegetable oil in deep fryer or heavy-bottomed pot to 350°F. Use a thermometer to ensure proper temperature.
06 - Using two spoons or small ice cream scoop, drop heaping tablespoon-sized portions of batter into hot oil. Fry in batches without overcrowding.
07 - Fry for 2–3 minutes, turning occasionally, until deeply golden brown and crispy throughout.
08 - Remove with slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
