Hush Puppies - Kim

1 box on Jiffy cornbread mix
1/2 cup grated onions (1medium or 1/2 large)
5 tablespoons buttermilk or 2 tablespoons skim milk
1/4 teaspoon baking soda
1 egg, slightly beaten
2 tablespoons sugar (omit if you dont like a sweet taste)
3 tablespoons self-rising flour
1 teaspoon salt
1 teaspoon black pepper
2 slices white bread, crumbled

Mix all ingredients together just until they are wet. Refrigerate 30 minutes to 5 hours. To cook heat oil to about 350-375 degrees. Dip a small spoon in cold water, then get a spoon of batter, using the side of the bowl to "break off" teh spoonful of batter from the bowl. Immediatly submerge spoon in the hot oil for a few seconds until Hush Puppy releases from the spoon. Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon. Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil. Or take small spoonfuls of batter, roll between your palms like a meatball, then gently dropped into the oil