real southern hushpuppie????

[Lloyd Smale]

any recipes

[farmerjim]

There are tons of recipes for hush puppies. The ones I make after the fish are fried are:

1. Dump your egg and milk into your seasoned corn flower till it is simi liquid.
2. add a spoon of sugar, a dab of cayenne pepper and some baking powder.
3. add a bunch of finely chopped onions
4. Spoon the mixture into the hot grease and cook till done.

There should be many more to follow.

[Bodydoc447]

Hushpuppies

From Cook's Country | August/September 2009
WHY THIS RECIPE WORKS:

Too much cornmeal made the hushpuppies dense and gritty, while too much flour made them cakey. After a handful of tests, we determined quantities that balanced these two extremes. For the liquid component, tasters preferred the slight tang of buttermilk to water and milk. Once we settled on buttermilk, it made sense to add baking soda. Not only did soda react with the acidic buttermilk to produce a lighter hushpuppy, but it also helped brown it for the requisite crunchy crust. Allowing the batter to rest at room temperature before frying gave it time to thicken.
Many recipes for called for frying the hushpuppies in lard. We opted for peanut or vegetable oil, which are far more likely to be on hand these days.
less
MAKES ABOUT 25

Avoid coarsely ground cornmeal, which will make the hushpuppies gritty. If you don't have buttermilk, whisk 1 1/2 teaspoons lemon juice into 3/4 milk and let it stand for 10 minutes.
INGREDIENTS

• 3/4
  cup cornmeal (see note)
• 1/2
  cup all-purpose flour
• 1 1/2
  teaspoons baking powder
• 1/2
  teaspoon baking soda
• 3/4
  teaspoon salt
• 1/4
  teaspoon cayenne pepper
• 3/4
  cup buttermilk (see note)
• 2
  large eggs
• 1/4
  cup minced onion
• 2
  quarts peanut or vegetable oil

INSTRUCTIONS

1. 1. MAKE BATTER Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Let batter sit at room temperature for 10 minutes or up to 1 hour.
   
   2. FRY HUSHPUPPIES Heat oil in large Dutch oven over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet and repeat with remaining batter. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450-degree oven for about 10 minutes.)
   
   From Cooks Country. This is the basic recipe I use, adding diced seafood or chives when the spirit moves me.

[gwpercle]

Take your favorite cornbread recipe , cut back on the milk just enough for a stiff batter , add some minced onion and jalapeno , drop by the heaping spoon full into hot grease, usually you are frying fish so just use that grease, when brown , drain grease and eat them with butter.
Gary

[Lloyd Smale]

going to have to try this one.

Hushpuppies

From Cook's Country | August/September 2009
WHY THIS RECIPE WORKS:

Too much cornmeal made the hushpuppies dense and gritty, while too much flour made them cakey. After a handful of tests, we determined quantities that balanced these two extremes. For the liquid component, tasters preferred the slight tang of buttermilk to water and milk. Once we settled on buttermilk, it made sense to add baking soda. Not only did soda react with the acidic buttermilk to produce a lighter hushpuppy, but it also helped brown it for the requisite crunchy crust. Allowing the batter to rest at room temperature before frying gave it time to thicken.
Many recipes for called for frying the hushpuppies in lard. We opted for peanut or vegetable oil, which are far more likely to be on hand these days.
less
MAKES ABOUT 25

Avoid coarsely ground cornmeal, which will make the hushpuppies gritty. If you don't have buttermilk, whisk 1 1/2 teaspoons lemon juice into 3/4 milk and let it stand for 10 minutes.
INGREDIENTS

• 3/4
  cup cornmeal (see note)
• 1/2
  cup all-purpose flour
• 1 1/2
  teaspoons baking powder
• 1/2
  teaspoon baking soda
• 3/4
  teaspoon salt
• 1/4
  teaspoon cayenne pepper
• 3/4
  cup buttermilk (see note)
• 2
  large eggs
• 1/4
  cup minced onion
• 2
  quarts peanut or vegetable oil

INSTRUCTIONS

1. 1. MAKE BATTER Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Let batter sit at room temperature for 10 minutes or up to 1 hour.
   
   2. FRY HUSHPUPPIES Heat oil in large Dutch oven over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet and repeat with remaining batter. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450-degree oven for about 10 minutes.)
   
   From Cooks Country. This is the basic recipe I use, adding diced seafood or chives when the spirit moves me.

[Hogtamer]

leave off the cayenne and add a tablespoon of bron sugar. A bit of finely minced jalepeno if you want a little heat. Don't make them too big. Dip one of your wifes tableware spoons in the hot oil, get a side swipe against the side of bowl, drop in hot grease. dip spoon in hot oil occasionally and don't cook too many at once. Oh, yeah, batter needs to be pretty thick to stay together. If too runny add a bit more meal and flour and let it sit 5 minutes.

[Blackwater]

There are about as many recipes for hush puppies as there are folks cooking them, I think. Mom made great ones, and this is mostly her recipe, as closely as I've been able to remember.

3/4 corn meal and 1/4 self rising flour in proportion, and to whatever amount you think will need to be for the number of folks you're feeding.

Mis well with salt and pepper to taste. Don't leave out the black pepper!

Chop up about 2/3 the amount of meal and flour you have, chopped fine or as coarse as you like it.

Then add in about 1 egg for every qt. of dry ingredients you have, and break it into the mix, and blend it in as thoroughly as you can. I also like to add in some butter at this point. Just seems to make it just a tad more tasty.

Then, start adding in milk (or buttemilk, as you like), and stir constantly until you get a mix about like a slightly thin cake batter.

At this point, you have a choice of what to stir in. Sugar is good, brown or white. You can also mix in kernel corn, creamed corn, diced bell pepper (red, grean or yellow or any combination), or plenty of other things that may appeal to you. If you want to experiment, take a smaller bowl and put some mix into it, and then put your tasty treat into that, and cook up a sample, so if you don't care for it, you won't be throwing out much. Personally, I've never found a corn dodge that I DIDN'T like, but that's just me. Cayenne or chilli powder have been used to good effect. Garlic is ALWAYS a good thing.

But when you finish your chemistry experiment, it should be about the consistency of a good cake mix, or maybe just a tad more "thin."

Then you have to ladle it into a good deep frier. For this, some folks like to make a tool, generally of stainless steel, somewhat like a brick layer's trowell, but squared off at the end. Another "slider" made like a moderately long square bladed thin knife is used to slice the batter off into the hot grease. I've used those, and spoons of all shapes and sizes, and have yet to find a bad one. But I'm usually so hungry just smelling of it all, that by the time I get that far into it, I'm mostly just awaiting the results.

Here in the south, a fish fry is a rite of passage and a sign of communal acceptance. If someone here in the south invites you to a fish fry, they're either complimenting you significantly, or testing you to see if you're worthy of another invite. And corn dodgers (aka. "hushpuppies") are an integral part of that. Grits or cole slaw are the customary sides, but potato salad has been known to show up too. Personally, I like sweet or bread and butter pickles with my fish and dodgers, and whatever sides are there.

One tip: You don't see it much, but a REALLY good side dish is fried squash. Just slice thinly, dip in milk and then in 3/4 meal/1/4 flour, and drop in hot grease until they turn nicely golden brown. Zuccinni will do in a pinch, too. And I've also eaten sliced turnip roots and other stuff sliced, battered and fried the same as squash. A little salt (in my case, VERY little) and black pepper to taste, and you'll be one contented fellow the rest of the evening.

Darn! You've just made me HUNGRY again!!!

[farmerjim]

Lent starts next week. I will have or go to a fish fry every Friday till Easter. It sure is some tough abstinence to have to have a seafood fry or crawfish boil every Friday. I need to check to see if my friend Ronnie is going to have one at his camp, If not I guess I'll have one here and invite him.

[Shiloh]

As stated, buttermilk is the liquid of choice.

Shiloh

[frankenfab]

I like my hush puppies light and fluffy. The local fish house used to have the best, but alas, no more. I liked to break them in half and sop up the juice from the pickled green tomatoes they also served.

[farmerjim]

Cafe' Americain in Baton Rouge has sweet potato hushpuppies. They are so good that they could be your dessert. I see some recipes for them on the net and may try to duplicate them.

[Love Life]

I don't put sugar in my hush puppies, and my hush puppies are dense. 2 1/4 cup corn meal, 3 tbs flour, minced onion and jalapeno, 1 egg beaten and 1 cup milk.

[Lance Boyle]

Here's my recipe I'm a damn Yankee I use sugar. This is my favorite and it suits me.


One cup cornmeal
1 cup flour
1 tablespoon baking powder
1/8 teaspoon or just a pinch cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
2 tablespoons of sugar

1 cup milk
2 to 3 tablespoons of minced onion
one egg

[Love Life]

Reminds me of the time when one of my yankee friends put sugar in his grits.

[Lloyd Smale]

can you mix the batter in the morning and let it sit in the fridge till supper time or will it rise to much? Can you make a double batch and freeze so of the batter?

[Lance Boyle]

Reminds me of the time when one of my yankee friends put sugar in his grits.

The first mistake was eating grits !

[farmerjim]

I put white sausage gravy on my grits.
The old black woman that taught me how to cook always said " ain't nuffing that can't be made better with a spoon of sugar."

[Lloyd Smale]

when I was down south they fed me gritts with bacon grease over them. sounds gross but it was like eating candy!

I put white sausage gravy on my grits.
The old black woman that taught me how to cook always said " ain't nuffing that can't be made better with a spoon of sugar."

[Lloyd Smale]

tried them yesterday. MUCH better then my last attempt. Wife even liked them this time!

Hushpuppies

From Cook's Country | August/September 2009
WHY THIS RECIPE WORKS:

Too much cornmeal made the hushpuppies dense and gritty, while too much flour made them cakey. After a handful of tests, we determined quantities that balanced these two extremes. For the liquid component, tasters preferred the slight tang of buttermilk to water and milk. Once we settled on buttermilk, it made sense to add baking soda. Not only did soda react with the acidic buttermilk to produce a lighter hushpuppy, but it also helped brown it for the requisite crunchy crust. Allowing the batter to rest at room temperature before frying gave it time to thicken.
Many recipes for called for frying the hushpuppies in lard. We opted for peanut or vegetable oil, which are far more likely to be on hand these days.
less
MAKES ABOUT 25

Avoid coarsely ground cornmeal, which will make the hushpuppies gritty. If you don't have buttermilk, whisk 1 1/2 teaspoons lemon juice into 3/4 milk and let it stand for 10 minutes.
INGREDIENTS

• 3/4
  cup cornmeal (see note)
• 1/2
  cup all-purpose flour
• 1 1/2
  teaspoons baking powder
• 1/2
  teaspoon baking soda
• 3/4
  teaspoon salt
• 1/4
  teaspoon cayenne pepper
• 3/4
  cup buttermilk (see note)
• 2
  large eggs
• 1/4
  cup minced onion
• 2
  quarts peanut or vegetable oil

INSTRUCTIONS

1. 1. MAKE BATTER Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Let batter sit at room temperature for 10 minutes or up to 1 hour.
   
   2. FRY HUSHPUPPIES Heat oil in large Dutch oven over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet and repeat with remaining batter. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450-degree oven for about 10 minutes.)
   
   From Cooks Country. This is the basic recipe I use, adding diced seafood or chives when the spirit moves me.

[Lance Boyle]

can you mix the batter in the morning and let it sit in the fridge till supper time or will it rise to much? Can you make a double batch and freeze so of the batter?

I think you you will lose the power of the baking powder if
you make it too far a head. Ten to 60 minutes I think is ideal to let the dry stuff hydrate. Corn muffins is on I always give a good ten to 15 minutes.

Baking soda is sodium bicarbonate which when mixed with an acid will give off CO2. Baking powder has it's dry acid with it. Cream of tartar Of think. When it gets wet it'll do its thing.

Either way it's once wet your clock is running on the Off gassing.