Hush Puppies (Leon)

2 cups yellow cornmeal

1/2 cup self-rising flour

1 cup sugar

1 tsp. baking powder

1 tsp. coarse salt (kosher or sea)

1 small onion, minced (about 1/2 cup)

1/2 cup drained minced pickled jalapeno peppers

2/3 cup grilled corn kernels

About 1/2 cup buttermilk

1 small can (8.5 oz.) creamed corn

1 large egg, lightly beaten

3 to 4 cups canola oil for frying

To grill corn:  Brush corn with melted butter or olive oil, and season with salt and pepper. Grill until nicely browned, 2 - 3 minutes per side, 8 to 12 minutes total, basting with butter.

Place the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl and whisk to mix.  Stir in the onion, peppers, and grilled corn, if using.  Add 1/2 cup buttermilk and the creamed corn and egg.  Stir with a wooden spoon just to mix.  Consistency should be like soft ice cream; add more buttermilk if necessary.  Fry in hot oil.  Using 2 spoons, carefully place 3/4 inch balls of batter in the hot oil.  Fry until golden brown, 3 to 4 min. turning them with a wire skimmer or slotted spoon.  Drain on a paper towel, then serve at once.