Mamas Cornmeal Hushpuppies Recipes

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HUSH PUPPIES I



Hush Puppies I image

A delicious treat from the American South. These tender morsels smell great and taste even better!

Provided by SUNSET1

Categories     Side Dish     Hushpuppie Recipes

Yield 6

Number Of Ingredients 8

2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups milk
½ cup water
1 egg, beaten
1 small onion, minced

Steps:

  • Heat vegetable oil to 365 degrees F (185 degrees C).
  • In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
  • Shape the batter into small balls, approximately 1 tablespoon each.
  • Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.

Nutrition Facts : Calories 530.7 calories, Carbohydrate 52 g, Cholesterol 35.9 mg, Fat 33.6 g, Fiber 4.8 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 803.3 mg, Sugar 4.1 g

HUSHPUPPIES



Hushpuppies image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield about 30 hushpuppies

Number Of Ingredients 11

1 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt plus to taste
Pinch of cayenne
1 1/4 cup butter milk
1 large egg, beaten
2 scallions, finely chopped
Vegetable oil for frying

Steps:

  • Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
  • Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
  • Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.

MAMA'S CORNMEAL HUSHPUPPIES



Mama's Cornmeal Hushpuppies image

Categories     Fry     Cornmeal

Yield makes 48

Number Of Ingredients 5

2 cups self-rising cornmeal (see Note)
1 large jalapeño, seeded and chopped fine
3/4 cup finely chopped onion
2 cups buttermilk
8 cups peanut oil, for frying

Steps:

  • In a large bowl, mix the cornmeal, jalapeño, and onion. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  • Heat the peanut oil to 250°F. (If you are making these to serve with fried catfish, just let the oil cool until it reaches 250°F.)
  • Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 4 to 5 minutes. Remove them from the oil with a slotted spoon and drain on paper towels. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
  • From Gwen
  • The idea for adding jalapeños comes from Herb's sister, Patty.
  • Note
  • If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

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