J has been dying to make hush puppies, so we gave it a shot last night. They went great with our roast chicken, gravy and mashed potatoes 🙂 We used a Rachael Ray recipe I found in a magazine. They are very corny and quite light, almost cake-like in the middle; not as dense and heavy as some hush puppies I’ve eaten.
1 1/2 c yellow cornmeal
1/2 c flour
3 T sugar
2 tsp baking powder
1 1/2 tsp salt
3/4 c canned creamed corn
1/3 c milk
1 large egg, lightly beaten
1/2 small onion, finely chopped
vegetable oil, for frying
1) Mix together cornmeal, flour, sugar, baking powder and salt.
2) Add creamed corn, milk, egg and onion; stir until combined.
3) Fill a medium-sized pot with at least 2 inches of oil; heat to 350 degrees.
4) Use a cookie scoop to drop small balls of batter into the oil.
5) Fry each batch until browned, turning occasionally, for about 5 mins.
6) Drain on paper towels.