Hush Puppy Corn Cakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup coarse yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking soda
• 2 teaspoons kosher salt
• 2 teaspoons dried oregano or 2 teaspoons italian seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• 3 large eggs, lightly beaten
• 3/4 cup 1% low-fat milk
• 2 scallions, finely chopped
• 3 tablespoons vegetable oil, divided

Recipe

• 1 in a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. in a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. stir the wet ingredients into the cornmeal mixture until just blended. cover and refrigerate the batter for 1 hour.
• 2 in a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. drop rounded tablespoons of batter into the pan, like you would pancakes. cook until bubbly, then flip over and continue cooking until golden brown.
• 3 add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. continue in this fashion until all the batter is gone.