Does anyone have a great traditional hushpuppy recipe you would share? I'm not looking for anything exotic, maybe just with a little onion. I can't seem to to put one together...Thanks for any help......John
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I hope this helps. I add my own seasonings to taste. Very simple... Bubba http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21605,00.html
Bubba826 linked the one I have used for years.
Thanks guys. I'll give it a shot.
One thing thing that really gives hush puppies a little something extra is a dash of cayenne. Even if you don't like spicy food, adding a little bit (probably a 1/2 teaspoon) helps. Ditto with Cornbread, and suprisingly Mac and Cheese as well.
A couple hushpuppy recipes for you.
6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 35 hushpuppies
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.
Hushpuppy Recipe
1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper
Blend dry ingredients. Beat together milk, eggs, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying.
Here's my favorite hushpuppy recipe, as originally printed in "Sylvia's Family Soul Food Cookbook", pg 201. I've tried a lot of different versions over the years, but this one tops them all, in my opinion. I've used this recipe many MANY times, and have found only two adjustments for my Okie tastes: I add 2 tablespoons of sugar instead of the 2 teaspoons called for, and I find that I have to add about 1/4 cup more dry ingredients or else it's a bit too thin. I usually add an additional 1/8 cup each flour and cornmeal. I also replace the green bell pepper with jalapeno pepper.
Good eating.
6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 35 hushpuppies
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.
Hushpuppy Recipe
1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper
Blend dry ingredients. Beat together milk, eggs, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying.
Here's my favorite hushpuppy recipe, as originally printed in "Sylvia's Family Soul Food Cookbook", pg 201. I've tried a lot of different versions over the years, but this one tops them all, in my opinion. I've used this recipe many MANY times, and have found only two adjustments for my Okie tastes: I add 2 tablespoons of sugar instead of the 2 teaspoons called for, and I find that I have to add about 1/4 cup more dry ingredients or else it's a bit too thin. I usually add an additional 1/8 cup each flour and cornmeal. I also replace the green bell pepper with jalapeno pepper.
Good eating.
I know this is an old thread, but I'm new to this site and thought people could use a great hush puppy link:
http://www.ansonmills.com/recipes-corn-20.htm
Good luck.
http://www.ansonmills.com/recipes-corn-20.htm
Good luck.
The hush puppies at the Sanitary Fish Market in Morehead City, NC are, IMHO, the best. Here is their recipe off their website.
1 lb fine corn meal
1 egg
1 Tablespoon salt
1 Tablespoons Sugar
Pinch soda
1 Cup buttermilk
Stir, adding water, to thick consistency. Drop in deep fat [preferably Duke's Peanut Oil}. Cook in temperature of 375 degrees. Recipe serves six.Enjoy!
1 lb fine corn meal
1 egg
1 Tablespoon salt
1 Tablespoons Sugar
Pinch soda
1 Cup buttermilk
Stir, adding water, to thick consistency. Drop in deep fat [preferably Duke's Peanut Oil}. Cook in temperature of 375 degrees. Recipe serves six.Enjoy!
Hush puppies need onions.
RandyE
RandyE
Point taken.
However, do your biscuits have onions? Does your skillet cornbread have onions? Basically, hush puppies, at least in NC, are nothing more than deep fried cornbread. Some recipes need to keep to the basics and not go all over the map on flavors...
Just my opinion...and you're welcome to yours.
However, do your biscuits have onions? Does your skillet cornbread have onions? Basically, hush puppies, at least in NC, are nothing more than deep fried cornbread. Some recipes need to keep to the basics and not go all over the map on flavors...
Just my opinion...and you're welcome to yours.
Must be a regional thing, cause time ya get to Missouri they have added garlic flakes with the onions,oh well.
My cousin came back from a few years in Mississippi and made some by using diced Jalapeño peppers, a person outta give that a try.
My cousin came back from a few years in Mississippi and made some by using diced Jalapeño peppers, a person outta give that a try.
Around these parts we like our White Lily cornmeal mix, and we like the onions; definitely NO sugar required.
Buttermilk Hush Puppies
2 cups White Lily Self-Rising Cornmeal Mix
1/2 cup White Lily AP Flour
1 teaspoon baking soda
1 large egg
1 cup buttermilk
1 small onion, finely chopped
mix and deep fry.
Buttermilk Hush Puppies
2 cups White Lily Self-Rising Cornmeal Mix
1/2 cup White Lily AP Flour
1 teaspoon baking soda
1 large egg
1 cup buttermilk
1 small onion, finely chopped
mix and deep fry.
Ah, I see a new TV series... Hushpuppy Wars.
I'm a non-onion guy and like mine with Sugar. Mrs. Smokin won't get them without Jalapenos in them.
I'm a non-onion guy and like mine with Sugar. Mrs. Smokin won't get them without Jalapenos in them.
Hey!
There's only one way to make hush puppies and one way only.
Make them the way that they taste good to YOU!
Sometimes I like jalapeno added, grated onion, kernel corn, sugar, bacon bits, cayenne....
Not all at the same time but that might be a good idea too!
But I'm from New Yawk, so what do I know?
(i know what tastes good and my mom was a Tarheel through and through!) ;^)
There's only one way to make hush puppies and one way only.
Make them the way that they taste good to YOU!
Sometimes I like jalapeno added, grated onion, kernel corn, sugar, bacon bits, cayenne....
Not all at the same time but that might be a good idea too!
But I'm from New Yawk, so what do I know?
(i know what tastes good and my mom was a Tarheel through and through!) ;^)
No onions in the biscuits.
But the corn bread does.
That was my grand mothers trick.
RandyE
But the corn bread does.
That was my grand mothers trick.
RandyE
Wow, got to try some of these recipe's myself. Agree with Uncle Sam. Wouldn't eating be boring if we all cooked the same thing the same way?
Man, I sure wish I had my mother’s hushpuppy recipe!
quote:Originally posted by Mr.T:
Wow, got to try some of these recipe's myself. Agree with Uncle Sam. Wouldn't eating be boring if we all cooked the same thing the same way?
Hmmm. I guess that means I don't need to do any 101 updates so you won't do them my way.
Just kidding
quote:Originally posted by SmokinOkie:
Hmmm. I guess that means I don't need to do any 101 updates so you won't do them my way.
Just kidding
Smoke,
I sure hope you are kidding. Sure wouldn't want to get bored cooking. Look forward to updates, new technique's and recipes. I am enjoying sharing with other Q'rs.
T
quote:Hmmm. I guess that means I don't need to do any 101 updates so you won't do them my way.
Huh?? Hold on. And here I was waiting for:
HUSH PUPPIES 101
Nah, you don't want me to do a HP 101, I won't put onions in mine.... LOL
Halleluah, amen. And I must confess that I do sometimes add diced Jalapeno peppers in mine. But no onions, please.
And, yes, it is boring to cook the same food the same way over and over again, however, we also need to respect the original method(s) and recipes. It's the only way to taste the flavors as originally experienced by our forebearers.
And, yes, it is boring to cook the same food the same way over and over again, however, we also need to respect the original method(s) and recipes. It's the only way to taste the flavors as originally experienced by our forebearers.
topgun, Oh how I do agree with you. I truly enjoy researching old recipies and taking the time to attempt to duplicate using original ingredients and techniques (curing, pickling, brining and smoking to achieve flavors that have been lost in this modern era.
quote:Originally posted by topgun:
Halleluah, amen. And I must confess that I do sometimes add diced Jalapeno peppers in mine. But no onions, please.
And, yes, it is boring to cook the same food the same way over and over again, however, we also need to respect the original method(s) and recipes. It's the only way to taste the flavors as originally experienced by our forebearers.
Thank you, Mr. T. I wish I had paid more attention to what my Grandmother was doing when she made those incredible dishes with basically very little in the way of the condiments and additives we can find everywhere today, and seem compelled to add to things. She was a magician...and my Mother also. Simple is good. Or as someone on this forum likes to say KISS...
Hey, thinking about a 101. All it would be is recipes, I mean how HARD is it to make HP? Really. Toughest choices are what kind of corn meal and what kind of ingredients.
So just keep adding recipes and MAGIC you have your HP 101
So just keep adding recipes and MAGIC you have your HP 101
Smoke; be careful with the recipes unless you are willing to staple extensions onto your belts. I wrote a cookbook (mostly for family and friends) a couple winters ago containing 100 of my favorite recipes. I gained 20 pounds which are still here. Just thinking though, some lightly smoked hushpuppies might go good with a plate of catfish.
quote:Originally posted by SmokinOkie:
Hey, thinking about a 101. All it would be is recipes, I mean how HARD is it to make HP? Really. Toughest choices are what kind of corn meal and what kind of ingredients.
So just keep adding recipes and MAGIC you have your HP 101
quote:Just thinking though, some lightly smoked hushpuppies might go good with a plate of catfish.
Would that catfish be smoked or fried?
Ooh! Catfish dipped in a hushpuppy batter and deep fried!