1-1/2 cups cornmeal
2 cups self-rising flour
1/4 cup sugar
4 large eggs
1/4 cup milk
Approximately one quart vegetable oil for frying.

1. In a large bowl, combine cornmeal, flour and sugar.

2.In a small bowl, lightly beat the eggs with the milk.

3.Add to the cornmeal mixture to make a slightly stiff dough that pulls away from the side of the bowl. Add a little more flour if necessary.

4. In a large saucepan or deep-fat fryer, heat vegetable oil until hot. Turn heat to medium-low.

5.Drop the batter by tablespoons into the oil, working in batches of 6 to 8 hush puppies at a time. Adjust the oil to keep hot, but not too hot. Cook until the hush puppy puffs up and turns itself over, about 5 minutes. Remove with a slotted spoon.

6. Drain on a paper towel. Keep warm until ready to serve.

Makes approximately eight to ten servings.

Read more about Elease Wigfall, a large, friendly, no-nonsense woman who generously shared her classic old time recipes, and Pawley Island, South Carolina where she cooked until the early 1990's.