Hush Puppies Recipe

Entrée with Sides Package

1. 1

   Whisk dry ingredients

   In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper until evenly distributed.

2. 2

   Prepare wet mix

   In a separate bowl, whisk the buttermilk and egg together until smooth and well combined.

3. 3

   Combine batter

   Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.

4. 4

   Add aromatics and corn

   Fold in the finely chopped onion, corn kernels, and sliced green onion until evenly distributed through the batter.

5. 5

   Rest batter

   Let the batter rest for 5–10 minutes to hydrate the cornmeal and help it hold its shape during frying.

6. 6

   Heat oil

   Preheat a heavy pot or Dutch oven with the vegetable oil to 360–370°F (182–188°C). Use a thermometer to monitor the temperature.

7. 7

   Shape hush puppies

   Using a small scoop or two spoons, drop batter into the hot oil in 1 tablespoon portions (about golf-ball size). Avoid overcrowding the pot to maintain temperature.

8. 8

   Fry until golden

   Fry the hush puppies 2–3 minutes, turning once, until deeply golden brown and crisp on the outside. Adjust heat as needed to keep oil around 360–370°F.

9. 9

   Drain and rest

   Remove the hush puppies with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 1–2 minutes before serving.

10. 10

    Serve

    Serve hot as part of the Entrée with Sides Package, with dipping sauce or your favorite accompaniments.