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Southern Hush Puppies

2 cups self-rising cornmeal
1 cup self-rising flour
1/2 teaspoon salt
3 tablespoons sugar
3 large eggs, lightly beaten
1 cup milk (add more if batter is too thick)
1 1/2 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1 (17oz) can cream-style corn
1 large onion, chopped
vegetable oil

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Stir in cheese, pepper, corn, and onion (do not over-stir batter).

Pour oil to depth of 2 inches into a small Dutch oven; heat to 375. Carefully drop batter by rounded tablespoons into oil; fry puppies, a few at a time, 3 minutes or until golden brown, turning once. Drain on paper towels.

Basic Hush Puppies

Mix together
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt

Stir in
3/4 cup milk
1 beaten egg
1/4 cup finely chopped onion

Drop by the teaspoon into deep hot fat and fry till golden brown.
Drain on absorbent paper and serve with hot fried fish.
Recipe from 1953

Hush Puppies

2 c. cornmeal
1 Tbsp. all purpose flour
1 tsp. salt
6 Tbsp. chopped onion
1 tsp. soda
1/2 lb. chedder cheese, shredded
1 egg, beaten
1 1/2 c. buttermilk
hot shortening

Mix all dry ingredients; add chopped onion, shredded cheese; then the beaten egg and buttermilk. Stir well. Drop in hot shortening - will float when done. Yield 6 servings.
Recipe from 1968 church cookbook

Top Sail Island Hush Puppies

3 cups yellow corn meal
3 cups self rising flour
1/4 cup sugar
1 tsp baking powder
1 1/4 tsp. salt
1-1/2 cup water
3/4 cup evaporated milk
1/4 cup vegetable oil
1 egg, beaten

Drop by spoon in deep hot oil, 370, a few at a time until golden brown. Drain well on paper towels. Makes about 5 dozen.
Recipe from an Indiana church cookbook

Recipes for Cornbread!

Mexican Cornbread

2 eggs
1/2 cup oil
1 cup sour cream
1 cup cream style corn
1 cup self-rising cornmeal
8 oz jar jalapeno peppers
1/2 cup cheddar cheese grated
9 inch greased baking dish

Pour in 1/2 batter; lay peppers on and half of cheese. Pour rest of batter in and top with cheese. Bake 350 for 30 to 40 minutes

Cornbread

1 c. cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. milk
1/4 c. vegetable oil

Mix together dry ingredients. Add milk, eggs, and oil. Pour into a 9x9 inch pan and bake for 30 minutes.
Amish Church Recipe

Johnny Cake

1 scant cup sugar
3 eggs
1 cup milk
3 tsp. baking powder
1 cup cornmeal
1 1/2 cups flour
1/2 cup vegetable oil

Cream sugar and eggs, add the oil. Beat well. Add milk and cornmeal. Beat. Sift together the flour and the baking powder. Add to the first mixture. Mix lightly and quickly. Pour into a sprayed 9x13 pan. Bake at 350 degrees, 35 minutes. Tasty with soup.
1997 Friedens Church Recipebook pg 71

Here's some recipes for Cornmeal Muffins!

The cornbread muffin recipe I normally make, came on the back of a package of cornmeal. I usually "half" the recipe because then it makes six muffins that can fit in the toaster oven. The recipe I use, was actually a mistake I made in the original recipe, but my husband likes them so much better. So, since it's just me and him I have to cook for, then I only make 6 muffins. Here's the recipe:

My Cornmeal Muffins

1/2 c corn meal
1/2 c flour
2 T sugar
1/2 tsp. salt
1 c water
1egg
2 T oil

So, put the dry ingredients in a bowl and mix them up.

Then add the egg and oil and half the water and mix. When the batter is smooth, add the other half of the water.
Yes, the batter will be thin. Grease your muffin tins well. Pour the batter in, to the top of each.

Bake at 425 for 23 to 25 minutes or until golden brown. Slightly cool, and use a fork to carefully pop them out of the pan. This recipe makes 6 muffins.

Note: The difference between a normal corn muffin and these, is that they turn out more "biscuit" like, which was a surprise to me. My husband doesn't like cornmeal muffins, but he likes these. Anyway, double it to make 12 muffins. Give it a try!

Cornmeal Muffins

1/2 cup cornmeal
1 cup flour
3 tsp baking powder
1 Tablespoon sugar
1/2 tsp salt
1 tablespoon melted shortening
3/4 cup milk
1 egg

Mix and sift dry ingredients. Add gradually milk, egg, well beaten, and melted fat. Bake in greased muffin pans at 400 about 25 minutes Makes 8 muffins
Sprinkle tops with bacon pieces if desired before baking. Also try pushing a square of cheese in the middle before baking.

These recipes get poured into cornstick pans!

Crispy Corn Sticks

1 cup cornmeal
1/4 tsp salt
1/4 tsp baking soda
3 tablsp vegetable oil
1 cup buttermilk
1 or 2 tablespoons light corn syrup

Sift cornmeal, salt, and soda. Add oil; stir. Add buttermilk and syrup; mix well. Fill greased cornstick pans. Bake at 400 for 30 minutes.
Recipe from 1974

Corn Meal Gems

1/2 cup corn meal
1 tablespoon melted butter
1 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1 tablespoon sugar
1 egg

Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.
Fanny Farmer Recipe 1893

Here's a recipe for Corn Fritters.

Corn Griddlecakes

2 cups flour
1/3 cup sugar
1/2 cup corn meal
1 1/2 cups boiling water
1 1/2 tablespoons baking powder
1 1/4 cups milk
1 1/2 teaspoons salt
1 egg
2 tablespoons melted butter

Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup.

Cornmeal Mush

This is something mom used to buy in the grocery store, and slice it and fry it, and serve with butter and syrup. I haven't seen this in the store in a very long time. Fortunately, I have the recipe!

2 3/4 c. water
1 c. cornmeal
1 tsp. salt
1 tsp. sugar
1 c. cold water

Bring 2 3/4 cups water to a boil in saucepan. Combine remaining ingredients in a mixing bowl. Gradually add cornmeal mixture to the boiling water, stirring constantly. Cook until the mixture thickens, stirring frequently. When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes. Pour into a small loaf pan. Cool then chill thoroughly in the refrigerator.

To unmold the cornmeal mush, loosen edges with a spatula. Turn out onto a cutting board. Cut into 1/2-inch slices, dip into extra cornmeal. Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup. Delicious with bacon and eggs, too. Wrap unused cornmeal mush in plastic wrap and store in refrigerator.