Fish-Fry Favorite Southern Hush Puppies
Sweet cream-style corn, fresh green onions, and seasoned cornmeal come together to create these golden, fish-house-style Southern hush puppies. A full can of creamed corn keeps the center soft and pillowy, while hot oil seals the outside into a shatter-crisp crust!
Servings: 4
Ingredients
- 2 cups self-rising cornmeal mix
- 2 tablespoons self-rising flour
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 can cream-style corn 15 ounces, liquid and all
- 3 tablespoons milk
- 2-3 chopped green onions
- vegetable oil enough for about 2 inches in the pan
Instructions
- Place the cornmeal mix, flour, onion powder, and black pepper in a medium bowl and stir to combine.
- Add the entire can of corn, milk, and onions to the mixing bowl next. Stir until well combined.
- In a medium saucepan, 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 the oil is ready.
- Carefully drop spoonfuls of the hush puppy batter into the oil and allow to cook, turning as needed, until golden brown on both sides. Remove to a paper towel-lined plate and repeat until all batter is used.
Notes
- Use the whole 15-ounce can of cream-style corn, liquid included. The thick starch binds the batter and creates a soft, tender center without extra eggs.
- Give the dry cornmeal mix a few minutes to absorb the liquids before frying. This prevents gritty bites and keeps the batter from breaking apart in hot oil.
- Keep a small bowl of cold water near the stove and dip your spoon or mini cookie scoop before scooping batter so it glides right into the oil without sticking.
- Avoid overcrowding the pan so the oil temperature doesn't drop. Frying 4 to 5 hush puppies at a time ensures a deep golden, crispy crust without absorbing excess oil.