Rosalynn Carter’s Hushpuppies

Ingredients

1 1/4 Cups self rising cornmeal

3/4 Cup self rising flour

Salt

1 Egg, beaten

1 Cup finely chopped onions (optional)

1 Cup Buttermilk

Directions

Mix all dry ingredients together. Add egg, onion, and buttermilk.

Drop batter by small spoonfuls into deep oil. They will sink toward the bottom, then pop back to top. Turn if they don’t pop over when brown on one side. Drain on paper towels and serve warm.

Makes about 1 dozen.