tender on the inside, crisp on the outside, these hush puppies pack big cornbread flavor in every tasty bite!
'hush puppy hush yo mouth'. sorry! i can't help saying that whenever i make these tasty little balls of fried cornbread. and that, essentially, is what hush puppies are.
the method is super straight-forward: mix up a thick cornbread batter, scoop or spoon it into hot oil & let it cook until tender and moist on the inside, and crispy and browned on the outside. drain & salt 'em, and there you go! you've just made hush puppies!
while there are different types of cornbread - sweet or savory, more cake-like or not - there are really only two ways to go when it comes to hush puppies: sweeter or savory. on a recent trip to the outer banks of north carolina we had both, and i can definitely say that we are on team savory. of course all hush puppies (and cornbread) contain some sugar, but the amount can very from a few teaspoons right on up to 1/4 cup.
hush puppies have a fun little back story. it is said that they get their name from hunters way down south, who, when cooking their cornbread at dinner would toss a bit to their dogs and say 'hush puppy'. and so the name stuck.
definitely give this southern classic a try (slathered with honey butter!) - it is well worth it!
recipe: hush puppies
- 1 1/4 c white whole wheat flour (*all purpose works as well)
- 3/4 c cornmeal
- 2.5 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- scant 1/4 c finely chopped scallions - or finely chopped white onion
- 3/4 - 1 c milk (we use almond but any type will do)
- 1 flax egg (1T ground flax mixed with 3 Tbsp cold water) or 1 egg
- canola oil
- pour about 2 cups of oil into a deep skillet. cast iron is traditional and works super well, but any type will do
- in a large bowl mix together the dry ingredients, including the scallions
- in a smaller bowl mix together the milk & flax egg
- combine the wet and dry, and let sit for 5 - 10 minutes
- heat the oil. you'll know that it's hot enough when a tiny piece of batter sizzles and floats to the top, or when you dip the handle of a wooden spoon in and the oil bubbles around it
- using a 1/4 c measure, standard ice cream scoop or two large-ish spoons, gently scoop the batter into the oil, being sure not to crowd the pan (you will need to cook in batches).
- cook the hush puppies for about 5 - 7 minutes, flipping occasionally. when they are golden brown, remove from the oil onto a paper towel - lined baking sheet. sprinkle generously with salt
- serve hot, spread generously with honey butter, your fave dip or plain.
- 1/2 c salted whipped butter, softened
- 3 Tbsp honey
- mix honey and butter together until smooth
h & s