Hushpuppies are a summer staple, especially with fried fish; it’s the perfect combination!
Why You’ll Love These Hushpuppies
These are deep fried delicious cornmeal balls that are super versatile. Normally, they are served with fried fish, coleslaw, and French fries, and they are a real treat! These little treats are very versatile and the perfect addition to your summer fish fry!
Why The Name Hushpuppy?
1. Confederate soldiers used their corn biscuit rations to feed to their dogs to quiet them in order to avoid detection from Union soldiers, hence the phrase hushing the puppies.
2. It is believed that while cooking fried foods with batter outside such as fish, balls of batter were fried and given to the dogs to keep them from begging or barking, thus the name “hush puppies”.
3. (This one is my favorite. I am a Kentuckian and it makes sense to me.) They were fried up to toss to the dogs to keep them quiet while the “revenooers” were snooping around looking for stills. Whatever explanation, fried catfish just isn’t the same without hushpuppies.
Are They Versatile?
Yes, you can add jalapeños, green pepper, and any spices you like! We love the onion grated or chopped very fine and we make them with yellow cornmeal but some prefer white. We love to cook with buttermilk, but others will replace that with beer.
Other Delicious Recipes:
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Southern Cornmeal Hushpuppies
Hushpuppies are a great addition to any meal. Plus, they are super easy!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons white granulated sugar optional
- 1/2 of a medium onion finely chopped or grated
- 1 teaspoon garlic powder
- 1 egg
- 1/2 tablespoon fresh chives chopped or 1/2 teaspoon dried
- pinch cayenne pepper
- 3/4 cup buttermilk
- oil for frying
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Combine all ingredients in a large bowl. Mix with spoon. The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.
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Have oil hot in a skillet and drop hushpuppies into oil. Cook about 3 to 4 minutes browning on all sides. Remove and drain on paper towels.
This makes about 20 to 24 hushpuppies. You can double or triple the recipe.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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