We were inspired to learn that Hushpuppies were on the menu at the East Ender restaurant in Portland’s Old Port, made with Maine Grains cornmeal. Here’s a basic recipe for these southern savory poppers using Maine Grains cornmeal and sifted flour- an easy Super Bowl snack, appetizer, or to be served alongside fried fish with tarter sauce or homemade aioli.
Pour oil to a depth of 3 to 4 inches and preheat to 370 degrees F.
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne.Whisk together the eggs, green onions, milk, and 1/4 cup of the vegetable oil. Add the egg mixture to the flour mixture, stirring just until combined.
Carefully spoon 6 or 7 rounded tablespoons full of the batter into the preheated oil. Fry the hushpuppies, in batches, until golden brown, stirring constantly for overall browning, 2 to 3 minutes per batch.
Remove the hushpuppies and drain on a paper towel-lined plate. Season with additional salt and Essence, if desired. Serve immediately.