Crunchy, fluffy, flavorful hush puppies!
Hey friends! Today I’m bringing you a delicious Southern style hush puppy recipe, studded with sweet corn kernels, that can easily make a meal in and of itself. But of course you can serve Dutch Oven Smokehouse Chicken and Miss Millie’s Best Coleslaw and keep Hush Puppies as a side. But come to think of it, I don’t know of any Southerner who hasn’t been to a good bbq restaurant, had a basket of hush puppies put in front of them, and chowed down until they were about to bust at the seams. And that’s even- before their actual meal even made it to the table. These crunchy balls of cornbread deliciousness are made even more so with the addition of corn and chopped green onions. Better still, you don’t even need an egg or milk to make this recipe!
Hush Puppies Origin:
Now it has been a big ole long rabbit hole that I stumbled into when I started looking for the origin of Hush Puppies, but it seems that the most accurate story seems to lie in the history of South Carolina. Some say that Hush Puppies were first called Red Horse Bread in the early 1900’s but then mysteriously flipped the name to Hush Puppies in the 1930’s. But all the other stories surrounding its origin were doing my head in if you want to know more here is a good summary of the Hush Puppy History.
What Kind Of Oil Are Hush Puppies Cooked In?
I like to use Coconut Oil for frying because it has a high heat point. That basically means that it take a very high temperature for it to break down and become a rancid oil. I use the refined Virgin Coconut oil. This takes away the coconut flavor but if you like the flavor of coconut use unrefined. If you don’t want to use coconut oil use your favorite vegetable oil that you are used to.
What to Add To Give It A Little Kick?
I have added a bit of jalapeno or a cajun spice mix to give it a little kick.
What Do You Dip These In?
I love our Comeback Sauce for dippin‘, but you can use anything from Ranch Dressing, to a herb mayo. I make a little herb mayo with mayonnaise, lemon juice and some herbs or I have thrown together a sauce with cayenne pepper, sour cream, and some garlic…Mmm, mmm! But you can use your favorite sauce for dipping.
For those of you who want to get to cooking, hop on down to the printable recipe card and either print it or click the “save this” to save it to your online recipe box.
- 2 cups self rising corn meal mix
- 2 tablespoons self rising flour
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 15 ounce can cream style corn liquid and all
- 3 tablespoons milk
- 2-3 green onions chopped
- Vegetable Oil Enough for about 2 inches in the pan
- Place corn meal mix, flour, onion powder, and black pepper in a medium sized mixing bowl and stir to combine. Add entire can of corn, milk, and onions. Stir until well combined.
- In medium sauce pot, heat two inches of oil over medium high heat. When you drop a pinch of flour in the oil and it sizzles you'll know oil is ready.
- Carefully drop spoonfuls of hushpuppy batter into the oil and allow to cook, turning as needed, until fully browned on both sides. Remove to paper towel lined plate and repeat until all batter is used.
You may also like these recipes with corn meal:
We can do no great things, only small things with great love.