Ingredients:
1 cup yellow cornmeal
1 cup yellow grits
½ cup white flour
½ cup whole wheat flour
2 eggs
1 cup buttermilk
¾ tsp. seasoned salt
½ tsp. pepper
1 tsp. baking powder
2/3 tsp. baking soda
1/8 cup oil
1/3 cup nuts, finely chopped
Oil for deep frying – use any kind of vegetable oil, NOT solid shortening or lard [safflower, corn, sunflower, peanut, soybean are best for hot temperatures (vs. olive, canola)]

A mixture of vegetables finely chopped – about 1-1½ cups total. Choose anything you like but include onions.
Other options that are good – experiment with your favorites:
Red or green bell peppers (or hot peppers if you dare!)

Eggplant
Sweet potatoes
Zucchini or yellow squash
Okra
Cabbage

Directions:
Begin heating the oil for deep frying (medium to high heat) – about 1 ½ inch depth.

Mix all dry ingredients in a bowl.

Mix all wet ingredients in separate bowl.

Combine wet and dry ingredients.

Add chopped nuts and vegetables.

Add more buttermilk if needed for the consistency of cornbread (very thick
pancake batter)

Drop batter into the heated oil using a small spoon. The oil should bubble vigorously around the dough. Turn the puppies with a slotted spoon to brown them on all sides. It should take only 2-3 minutes to cook.

Remove from oil and drain on a paper towel. Enjoy!