- 4 1/3 cups cornmeal
- 3/4 cup gluten free flour (I use rice)
- 2 tbs. baking powder
- 2 tbs. sugar or other sweetener (or omit and add honey or maple syrup to the batter later)
- 2 tbs. garlic powder
- 1 tbs. black pepper
- 1 tbs. salt
- 1/2 tsp. crushed red pepper flakes
- Combine ingredients and mix well. Store in an airtight container in a cool dry place for up to 6 months or longer if using a freezer. Makes 3 batches
To prepare hushpuppies: In a bowl combine 1 1/2 cups mix, 8 1/2 ounces cream style corn (or 1 cup milk), 1/2 cup chopped onion, 1 egg, 2 tsp. honey or maple syrup if you did NOT sweeten mix.
Heat 1 1/2 inches of oil in an electric skillet at 375 degrees. Drop batter by teaspoonful into oil. Fry until golden brown (flipping at least once). Makes about 4 dozen per batch.