Ingredients

• 1 box Jiffy cornbread mix
• 1/2 cup grated onion (1 medium or 1/2 large)
• 5 tablespoons buttermilk or 2 tablespoons skim milk
• 1/4 teaspoon baking soda
• 1 egg, slightly beaten
• 2 tablespoons sugar
• 3 tablespoons self-rising flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 slices white bread, crumbled
• 2 tablespoons grated green bell peppers (optional)

Instructions

1. Mix all ingredients together just until they are wet.

2. Refrigerate 30 minutes to 5 hours.

3. To cook, heat oil to about 350-375 degrees.

4. Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.

5. Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.

6. Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.

7. Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.

8. Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.

9. If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.

10. When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.

11. If they don't give them a little nudge to make them turn over.

12. Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.

13. If oil is not hot enough, the puppies will be greasy.

14. I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.

15. Adjust oil temperature as needed.

16. Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.

17. They are still mighty good.