They taste like fried cornbread bites!Yields: 6-8 hush puppiesIngredients: 1 cup all-purpose flour3/4 cup cornmeal1 tablespoon granulated sugar2 teaspoon baking powder3/4 teaspoon kosher salt, plus more for sprinkling1/2 cup plus 2 tablespoons buttermilkPinch cayenne pepper1/2 onion (about 1 cup), minced1 large egg, beaten2 tablespoons finely chopped chives (optional)Vegetable oil, for fryingTartar sauce, for serving (optional)Directions:In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and cayenne. Add buttermilk, onion, egg and chives, and stir until just combined. The dough will be thick and tacky.Using a small cookie scoop, shape mixture into small balls (about 2 inches).In a large, deep skillet (or Dutch oven), heat about 1 inch of vegetable oil until the oil is shimmering. It should read about 375 degrees on a candy thermometer. Working in batches, carefully add hush puppies in a single layer using a large slotted spoon. Cook until deeply golden all over, two to three minutes per side. Immediately transfer cooked hush puppies to a paper towel-lined plate to drain excess oil. Sprinkle with more salt.Serve hush puppies warm with tartar sauce.