Hush Puppies

One of my favorite local restaurants serves the best North Carolina Barbecue north of the Mason-Dixon and I love their hush puppies. They are too sweet for my husband, though I knew that he would love hush puppies if they were not sweet. While we were in the store the other day doing the shopping we bought a small yellow package of Indian Head Stone Ground White Corn Meal specifically for the hush puppy recipe on the back of the package. They are terrific, and perfect for my husband’s specific taste buds. We are excited to try adding shredded cheddar cheese and chopped jalapenos to make them spicy, though I enjoy this recipe as is with some jam. The restaurant I previously mentioned serves their hush puppies with honey-butter, which is a really runny sauce, but they need no adornment. They stand on their own. 

Hush Puppies

1 C. Finely ground white or yellow Corn Meal + extra to make batter less runny, but not too dry

3/4 tsp. salt

1 tsp. baking powder

1 egg

1/2 C. milk

1/4 C. onion, minced

  • Preheat oil for frying to 375°. 
  • Sift together the dry ingredients.
  • Beat egg and milk together. Add to the dry ingredients. 
  • Drop by Tablespoonfuls into the fryer. Fry until golden brown on both sides. 
  • Drain on a paper towel. Makes about 8 large hush puppies. 
Barely adapted from the recipe on the package for Indian Head Stone Ground White Corn Meal.
 
We use the white corn meal and have not tried it with yellow yet. The main thing is to make sure it is finely ground.
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