Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cornmeal
     1/2  cup           all-purpose flour
     1/2  cup           corn flour
   1      tablespoon    baking powder
     3/4  teaspoon      ground cayenne pepper
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      dried thyme leaves
     1/4  teaspoon      white pepper
     1/8  teaspoon      dried oregano leaves
     1/4  cup           green onions, finely chopped
   1 1/2  teaspoons     minced garlic
   2                    eggs -- beaten
   1      cup           milk
   2      tablespoons   pork lard
                        vegetable for deep frying

Preparation:

NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen