Hush puppies -- recipe

Tonya Ramagos's Hush Puppies

2     cups yellow cornmeal
2     tbsp. Flour
1     tbsp. Salt
½     tsp. Baking powder
2     tbsp. Chopped or grated onion
2 ½     cups boiling water

Mix all ingredients, except boiling water. Slowly pour ingredients into rapidly boiling water, stirring constantly. Cook until mush-like. Remove from heat.  Shape, while warm, into 2-inch balls or patties and place on waxed paper to cool. Brown in deep hot fat. May be made ahead and kept in refrigerator several hours before frying.

Contributed by Tonya Ramagos, author of the Stockland Firefighters Series.