Hush puppies are glorious Southern food.
This is a basic recipe that I find just about perfect.
You can doll it up a dozen ways from sweet to spicy to fit any meal.
It may seem like a poor girl’s meal, but it is not.
- 1 c of cornmeal, yellow or white
- 1/2 c flour, unbleached or regular
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp baking soda
- 1 egg
- 1/2 c buttermilk (you can use milk if you wish)
- 2 tbsp bacon grease (optional, but you really should)
- enough oil to deep fry (at least an inch deep in your skillet)
- Combine all dry ingredients and whisk together
- Add the egg to the buttermilk and whisk until incorporated.
- Add the liquid to the dry just until it comes together in a mash. I like mine very thick.
- Melt the bacon grease in a skillet, and add the rest of the oil (canola is my choice) until it’s nicely hot. A drop of water should sizzle, but I’m guessing 375° if you want to be accurate.
- Using an ice cream scoop, drop scoops in the oil. As soon as they are brown, turn over. They are done in just a few short minutes. (break one open and check to see that the inside is no longer wet)
- Place on some paper towelling to drain. Makes about a dozen.
NOTES: You can add chopped onion, finely grated cheese, finely chopped chiles or use any herbs that you desire, fresh or dried. Also add corn and bacon crumbles to the batter. A great way to use leftovers the next day is to melt some butter and roll each puppy in that and then in a cinnamon/sugar mixture. Some people like a sweeter hush puppy and if you do, I would add 2 tbsp sugar to the batter.
SOURCE: Sherry Peyton
- Bacon Corn Hushpuppies with Honey Sriracha Dipping Sauce (bacontoday.com)