Hushpuppies-A Heritage Recipe

Hushpuppies are beloved Southern staples with a bedrock tradition of being served alongside fried fish. These golden, crispy bites are made from a simple batter of cornmeal, flour, buttermilk, and seasonings, then deep-fried to perfection. The origins of hushpuppies are somewhat debated, with some attributing their creation to African slaves who would fry leftover cornmeal batter to "hush" or quiet barking dogs. Today, hushpuppies are a cherished side dish at seafood restaurants and backyard fish fries across the South, adding a touch of nostalgia and amazing flavor to any meal. Whether enjoyed plain, or with a dollop of hot sauce or tartar sauce, hushpuppies are a quintessential part of Southern cuisine that continues to delight taste buds and bring people together in the shared joy of good food.

Minnie Glover’s Heritage Hushpuppies

A Family Favorite

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 buttermilk

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, buttermilk, 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.

Serve with fresh fried fish like Bream, Catfish, Bass, Trout, Grouper or Snapper. Leftovers are delicious as snacks served with tarter or remoulade sauce.

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