Who doesn’t love cornbread? And who says you have to serve traditional bread with your spaghetti? Surprise your crowd with this toasty cheesy cornbread … something different that works!
Course Breads & Cornbreads
Cuisine American, Italian, Southern
Author Wendy Perry
Ingredients
1cuphushpuppy mix with onions(I use Atkinson Mills Sweet Betsy)
2cupsgrated parmesan cheese
1cupseltzer water
¾cupdiced green onions,white and green parts
cracked black pepper
sugar to taste*
about 6tablespoonspeanut oil
Instructions
Stir all ingredients (except oil) together and let stand 5 minutes.
Add enough oil to lightly coat your skillet. Drop mix by tablespoons into medium-high oil and spread out with the back of a spoon.
Fry on each side until golden brown, about 2 minutes per side. Drain on paper towels.
Notes
*Add sugar, if preferred, if your mix doesn’t have any.