I've Been Cooking You A Nice Hot Supper / And You Can't Even Eat It On Time

"My food ain't pretty, but it's good," says Dolly Parton.

Dolly's Dixie Fixin's: What. A. Cookbook.

Please preview this free recipe from the website (I'm curious as to how that much lard might effect the vocal cords?):

Hush puppies are to fried fish what pickin’ is to grinnin’. You just can’t have one without the other. The story goes that hush puppies is what camp cooks shouted to the yelping hounds when they tossed them the fried scraps form their skillets. Whatever the origin, they are easy as pie to make, just whip up the batter and drop it by the spoonful into piping hot fat.

Serves 6, makes 2 dozen

1 ½ cups cup self-rising white cornmeal
3/4 cup self-rising flour
½ teaspoon salt
1 teaspoon sugar
1 egg
1 cup buttermilk
Lard or shortening for frying

Combine the cornmeal, flour, salt and sugar in a medium bowl. Add the egg and stir until combined. Gradually stir in the buttermilk, adding enough to make a thick batter that will easily drop from a spoon.

Meanwhile, heat enough lard in a deep skillet to reach 2 ½ to 3 inches. When the fat is hot enough (about 375°F), drop the batter by the teaspoonful into the skillet. Fry, turning occasionally, until the hush puppies are golden brown. Transfer to a paper-towel lined plate with a slotted spoon. Serve warm.