I was in the mood for baked beans and needed something quick to go with them. I generally make some cornbread, but that takes at least an hour of prep and baking. I had already started the beans and we wanted to eat soon. These hushpuppies were the perfect accompaniment for the beans. This is super fast, easy, and free of gluten, dairy, fish, nuts, peanuts and shellfish. If you have an egg allergy, the egg can easily be replaced with Ener-G egg replacer. I may try experiment without the egg altogether as the mixture holds together well.
1 cup gluten-free flour mix
1/2 cup corn meal
1/2 tsp xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon each of salt and pepper
1 egg (or use Ener-G egg replacer equivalent to 1 egg)
1 6-8oz can diced green chilis
1/2 cup water
Add all of the ingredients to a medium bowl and stir until well combined.
Heat 1 inch of canola oil in medium skillet to med-high heat. When a drop of water sizzles in the oil, you are ready to cook.
Drop spoonfuls of batter into the oil and cook approximately 2-3 minutes on each side, or until dark golden brown.
Transfer to a paper-towel lined plate and dust with a little more salt and pepper.