Hushpuppies
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The batter must be stiff so that it holds together when dropped into the oil. 
Hushpuppies are the classic side dish served with sea food, especially in the South. They should be crispy on the outside and soft and moist on the inside. They can sometimes be bland, which we avoid with this delicious recipe. The creamed corn added to this recipe helps to keep them soft, moist and sweet on the inside.
This can be made ahead of time (up to 24 hours) to help spread your preparations out.
Hushpuppies
Category
Breads
Southern Cooking
Prep Time
15 minutes
Wait Time
4 hours
Total Time
15 minutes
Ingredients
- 1.5 cups corn meal
- ½ cup flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp onion powder
- 2 tsp creole seasoning
- 1 15 oz can creamed corn
- ¼ cup sour cream
- 1 large egg
- ¼ cup chopped green pepper or a small can of chopped green chilies
- Cooking oil
Instructions
- Blend the corn meal, flour, baking power, baking soda, salt, onion powder and creole seasoning together with a whisk.
- Blend the creamed corn, sour cream, egg, and green peppers.
- Stir the dry ingredients into the wet ingredients – if its too stiff, add a little beer or milk to it.
- Refrigerate for at least 1 hour and up to 24 hours ahead of cooking. This will help them hold their shape better in the oil.
- In a deep pan or Dutch Oven, heat your oil to 375 degrees.
- Drop 5-6 balls of dough into the oil at a time, using two spoons or small cookie scoop.
- Cook until golden brown on all sides, remove with a slotted spoon or spider onto a paper towel line plate and cover to keep them warm.